Brûléed Pumpkin Pie
This brûléed pumpkin pie is everything you love about the classic... creamy, spiced, cozy.. but with a caramelized sugar top that cracks like crème brûlée. Add in that flaky all-butter crust, and you’ve got a dessert that’s rich, toasty, and totally celebration-worthy.
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.
Tried this recipe?Let us know how it was!