Brûléed Pumpkin Pie

Brûléed Pumpkin Pie is a traditional baked pumpkin pie that has been popping up in bakeries across the United States. The dessert, which includes layers of cinnamon sugar and brown sugar crust, is topped with a maple cream cheese frosting.

The “pumpkin pie recipe” is a delicious dessert that is perfect for the fall season. It consists of pumpkin puree, sugar, eggs, spices and butter. The pie can be baked in a glass dish or an aluminum foil pan.

Are you a fan of crème brûlée? Are you a fan of pumpkin pie? Yes? Then there’s Pumpkin Pie that has been brûléed, your new favorite dessert. Perfect for Thanksgiving since it’s creamy, crispy, and delicious!

Brûléed Pumpkin Pie

Lovebugs, have a wonderful Sunday. Unfortunately, we have terrible news for you. Today is a depressing day. The week of pies is coming to an end. But don’t worry, with this brûléed pumpkin pie, we’ve saved the best for last! You may be wondering what bruleed pumpkin pie is.

We’ll explain later, but I guarantee you’ll like it.

1636264711_994_Bruleed-Pumpkin-PieI know crème brûlée sounds snobbish, but it’s essentially just custard with burned sugar…which doesn’t sound nearly as posh. You may be thinking, Sarah, that all this stuff about burned sugar is well and dandy, but what does this have to do with my Thanksgiving dinner?

I’ll explain you what I mean.

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Is there anything else that is basically a silky smooth custard? It’s pumpkin pie, of course! We took Libby’s Pumpkin Pie recipe and tweaked it with some more spices and an egg yolk to make it even more custardy and creamy!

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Everyone at Thanksgiving will be asking you for the recipe if you top it with a thick coating of caramelized sugar.

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How to make pumpkin crème brûlée pie

This pie, despite its sophisticated appearance, is really rather simple to prepare.

  1. Prepare the crust: We used a handmade graham cracker crust because it’s the ideal spiced, buttery basis for this pumpkin pie, but you could use a store-bought crust or create your own buttery, flaky crust!
  2. To make the filling, combine all of the ingredients in a mixing bowl! Easy to prepare and clean up!
  3. Bake the pie: Pour the filling into the pie crust and bake for approximately an hour at 350°F, or until the pie no longer wiggles when you move the pan.
  4. Before serving, brûlée: If you don’t execute this step until you’re ready to serve, your sugar will absorb moisture and lose its crunch. Sprinkle sugar on top of the pie and use a blowtorch to turn it into a candied top! Voila! Pumpkin pie with a brulee crust!

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Now, just because Broma Pie Week is over doesn’t mean you have to stop eating pies! In fact, from now until the end of the year, it’s basically pie-making and-eating season.

Pie and peace.

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Are you a fan of crème brûlée? Are you a fan of pumpkin pie? Yes? Then there’s Brûléed Pumpkin Pie, your new favorite dessert. Perfect for Thanksgiving since it’s creamy, crispy, and delicious!

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 1 hour to prepare
  • 1 hour 15 minutes total time
  • 16 servings 1 time
  • Sofi is the author of this piece.
  • 15-minute prep time
  • 1 hour to prepare
  • 1 hour 15 minutes total time
  • 16 servings 1 time

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 1 hour to prepare
  • 1 hour 15 minutes total time
  • 16 servings 1 time

Ingredients

in order to make the graham cracker crust

  • 1 1/2 cups crushed graham crackers a quarter cup of granulated sugar 6 tablespoons unsalted butter, melted 1/4 teaspoon salt

in order to make pumpkin pie

  • 1 cup sugar granules, divided
  • 1 teaspoon cinnamon powder
  • a half teaspoon of salt
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon cloves, ground
  • 1 egg yolk + 2 big eggs
  • 1 pumpkin puree (15 oz.)
  • 1 can evaporated milk (12 fl. oz.)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, add all of the pie crust ingredients and toss to incorporate. The crust will be crumbly, but when squeezed, it will keep its form. Fill a 9-inch pie plate halfway with graham cracker crust and spread evenly to cover the base and edges, packing the crust in. Fill the pie pan halfway with crust and level it out with a measuring cup or small bowl. Remove from the equation.
  3. Combine 3/4 cup granulated sugar, spices, and salt in a large mixing basin. Whisk together the eggs, egg yolk, and pumpkin puree until well blended. Slowly trickle in the evaporated milk, stirring constantly until completely combined.
  4. Fill the pie plate halfway with the filling and bake at 350°F for approximately 1 hour, or until the pie is set. Allow to cool fully before using. If you aren’t going to serve it straight away, keep it refrigerated.
  5. Sprinkle the remaining quarter cup of granulated sugar over the pie just before serving. Toast the sugar with a blowtorch until it is boiling but not charred. The sugar will liquefy and firm, forming a sugar crust on top of the pie. Repeat the procedure with extra sugar if the sugar coating seems to be too thin.
  6. Serve immediately with whipped cream and vanilla ice cream!

Thanksgiving pumpkin pie, pumpkin pie, brûléed pumpkin pie

The “pumpkin pecan pie” is a sweet, pumpkin-flavored dessert that is topped with a crunchy mixture of pecans and brown sugar. It’s an easy recipe to make at home or in the oven.

Frequently Asked Questions

Can 4 month old have pumpkin pie?

What brand of pumpkin pie is the best?

A: Generally speaking, the best brand of pumpkin pie is one that contains no artificial flavors.

What happens if you overcook pumpkin pie?

A: According to the American Heart Association, overcooking pumpkin pie will cause it to become much more dense and firm. It may also taste a bit burnt but is still safe for consumption.

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