This holiday season, homemade pies have a unique way of uniting friends and family. Especially when you present a stunning Bruléed Pumpkin Pie that’s sure to impress. We recently enjoyed this festive dessert at a cozy gathering, where its spiced filling and caramelized topping truly made it the highlight of the feast. Now, you can recreate this show-stopper in your own kitchen.
Why This Brûléed Pumpkin Pie Will Become a Favorite
This innovative take on the classic pumpkin pie brings a touch of sophistication to your holiday table. The creamy filling, infused with spices, balances the rich pumpkin flavor beautifully, while warm hints of cinnamon, ginger, and cloves create a cozy taste experience. The buttery, flaky crust serves as a delicate base, and the caramelized sugar topping provides a satisfying crunch. Whether you're hosting a festive gathering or savoring a quiet fall evening, this pie will impress your guests and satisfy sweet tooth cravings.
What makes this recipe special is its meticulous detail. Incorporating vodka into the crust results in a tender, flaky texture that's achievable for even beginner bakers. Plus, the process of brûléeing the sugar topping adds not only an elegant appearance but also a delightful contrast between the creamy filling and the crunchy caramel exterior. Here’s what the creator has to say:
“The custardy pumpkin filling is topped with crackly caramelized sugar that resembles beautiful stained glass. It’s hardly any extra effort compared to traditional pumpkin pie—you just sprinkle granulated sugar over the top and use a kitchen torch to caramelize it. (If you don’t have a kitchen torch yet, this is a great reason to get one!) And the all-butter pie crust is my go-to for any homemade pie.”
This pie invites you to take your time and enjoy each bite—it's a luxurious yet approachable centerpiece for autumn gatherings. Continue reading for the recipe!
“Sweet Tooth” Copyright © 2024 by Sarah Fennel. Photographs copyright © 2024 by Sarah Fennel.
Description
A flavorful pumpkin pie topped with a crème brûlée finish.
Ingredients
For the pie crust:
1 1/4 cups all-purpose flour, plus extra for rolling
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
2 to 3 tablespoons ice water or chilled vodka (vodka creates a flakier crust!)
For the pie filling:
1 cup granulated sugar, divided, plus more as needed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 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
- Start by making the pie dough. In a food processor, combine the flour, sugar, and salt. Pulse until mixed. Add the butter and pulse until it resembles wet sand, about 20 seconds.
- Incorporate 2 tablespoons of ice water and pulse until the dough starts to form a ball, about 20 seconds. If needed, add another tablespoon of water and pulse again.
- Transfer the dough to a clean surface and shape it into a 1-inch-thick oval disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Once chilled, let the dough soften for 5 minutes. Lightly flour a clean surface, unwrap the disk, and roll it into a 12-inch circle, using more flour as needed. Carefully roll the dough around your rolling pin and transfer it to a 9-inch pie pan, pressing it into place. Trim the edges, leaving a ½-inch overhang.
- Fold the overhang under itself to create a thick edge and crimp the edges using your fingers. Chill the pie crust uncovered in the fridge while preparing the filling.
- Preheat your oven to 350°F.
- In a large bowl, mix ¾ cup of sugar with cinnamon, ginger, cloves, and salt. Add the eggs, extra egg yolk, and pumpkin puree, whisking until blended. Stir in the evaporated milk and vanilla, whisking until uniform. Pour the filling into the chilled crust.
- Bake until the edges are set but the center slightly jiggles, about 1 hour. Cool on a rack to room temperature, then chill uncovered in the fridge for at least 4 hours or up to 1 day.
- When you’re ready to serve, sprinkle the remaining 1/4 cup of sugar over the pie. Use a kitchen torch to caramelize the sugar until golden, being cautious not to burn it. Gently crack the caramelized sugar with a spoon before slicing. Serve immediately for the best texture, as the sugar will absorb over time.
- Prep Time: 45 minutes + overnight
- Cook Time: 60 minutes
