Regular pumpkin pie? Lovely.
But this brûléed pumpkin pie? It’s the one that gets people whispering “who made this?” before they’ve even swallowed the first bite.
It’s creamy and spiced, like the classic we all love, but then you hit that thin, crackly sugar top.
You know the sound. That crack when your fork breaks through.
Like crème brûlée and pumpkin pie had a holiday fling and made something unforgettable.
What Makes It So Special?
It’s all about texture.
The custard-y pumpkin filling is smooth and warm with cinnamon, cloves, and ginger.
Then comes the brûlée topping—thin, shattery, and just sweet enough.
- Creamy + Crunchy = Magic
That contrast keeps every bite interesting - A New Take on Tradition
It still feels nostalgic, just with a little drama - Impressive but Low-Key
Looks fancy, but you don’t need pastry school skills - Crowd-Pleaser
You will get recipe requests. Just warning you now
Let’s Talk About That Sugar Top
This is where the pie turns from great to ✨memorable✨
- Chill the pie first
The filling needs to be fully cold before torching or broiling the sugar
That keeps it from melting underneath - Use fine sugar
Granulated is great, just sprinkle it evenly
Not too much. Not too little. You’re going for goldilocks crisp - Don’t have a torch?
Broiler works in a pinch
Just stay close and peek every few seconds. Sugar goes from golden to burnt real quick
Want to Make It Your Own?
You can totally play with the flavors while keeping that brûléed magic.
- Add a little nutmeg
For extra warm spice - Try cardamom
It’s subtle but gives this almost chai-like edge - Zest it up
Orange or lemon zest in the filling brightens everything up - Swap the sugar
Maple sugar instead of white? Yes please. It caramelizes beautifully and smells amazing
How to Serve It Just Right
This pie’s best chilled, straight from the fridge
Cold creamy middle + crisp caramel top = perfection
- Add whipped cream if you want
Or a little scoop of vanilla ice cream on the side
Not necessary, but it’s a holiday—go big
Storing + Make-Ahead Tips
This one’s actually easy to prep in parts
- Make the pie ahead
Bake it the day before, let it chill in the fridge - Do the brûlée part last
Right before serving, sprinkle the sugar and torch it
That way it stays crisp and doesn’t turn sticky in the fridge - Leftovers? Rare, but possible
Store uncovered in the fridge so the top doesn’t get soggy
Still tastes amazing the next day, just a little softer on the crunch
If you’re ready to upgrade your holiday dessert game, this brûléed pumpkin pie is it.
Classic, cozy, and just a little extra in the best way.
Go ahead… torch that sugar. Make it crack. Watch what happens next.
Brûléed Pumpkin Pie
Equipment
- food processor
- Kitchen torch
- Rolling Pin
- 9-inch pie pan
Ingredients
For the Pie Dough
- 1 ¼ cups all-purpose flour plus more for rolling out the dough
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- 2 to 3 tablespoons ice water or chilled vodka for extra flakiness
For the Pie Filling
- 1 cup granulated sugar divided (¾ cup for filling, ¼ cup for brûléed topping)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs plus 1 large egg yolk
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 12-ounce can evaporated milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Pie Dough:
- Mix Dry Ingredients: In a food processor, combine the flour, granulated sugar, and salt. Pulse briefly to blend.
- Incorporate Butter: Add the cold, cubed butter. Pulse until the mixture resembles coarse sand.
- Add Liquid: Gradually add 2 tablespoons of ice water (or vodka), pulsing between additions until a dough begins to form. If needed, add another tablespoon.
- Shape and Chill: Turn the dough onto a clean surface, shape it into a 1-inch-thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days).
- Roll Out the Dough: Lightly flour a surface and roll the chilled dough into a 12-inch circle. Carefully fit it into a 9-inch pie pan, trimming any excess and crimping the edges. Refrigerate while preparing the filling.
Make the Pumpkin Filling:
- Preheat Oven: Set your oven to 350°F.
- Combine Ingredients: In a large bowl, mix ¾ cup of granulated sugar, cinnamon, ginger, cloves, and salt. Add the eggs and extra egg yolk, whisking until smooth. Stir in the pumpkin puree, evaporated milk, and vanilla extract until well combined.
- Fill and Bake: Pour the filling into the prepared crust. Bake for about 1 hour or until the edges are set but the center is slightly jiggly.
- Cool the Pie: Let the pie cool to room temperature on a wire rack, then refrigerate uncovered for at least 4 hours (up to 1 day).
Brûlée the Topping:
- Caramelize Sugar: When ready to serve, remove the chilled pie from the refrigerator. Evenly sprinkle the remaining ¼ cup of granulated sugar over the top.
- Torch the Sugar: Use a kitchen torch to caramelize the sugar, moving in a circular motion until it melts and turns a deep amber color.
- Serve: Allow the sugar to cool slightly, then gently crack it with the back of a spoon before slicing. Serve immediately for the best texture.
Notes
- For extra flakiness, use chilled vodka instead of water in the crust.
- Be careful while brûléeing the sugar — it can burn quickly.
- This pie is best served immediately after the sugar topping is brûléed, as the caramelized layer may soften over time.
- Store leftovers in the refrigerator, but note that the topping may lose its crunch.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.