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Pumpkin Pie Brûlée

Irresistible Pumpkin Pie Brûlée: A Festive Fall Delight

This Pumpkin Pie Brûlée is a festive fall dessert that combines a spiced pumpkin filling with a caramelized crunchy topping, perfect for Thanksgiving.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie
  • 1 package Pie Dough Pre-made or homemade
  • 0.25 cup Granulated Sugar Consider brown sugar for richer taste
  • 0.5 teaspoon Cinnamon Or use pumpkin pie spice
  • 1 large Egg For binding the filling
  • 1 tablespoon Water For egg wash
  • 15 oz Pumpkin Puree Canned or freshly cooked
  • 1 tablespoon Pumpkin Pie Spice Store-bought or homemade blend
  • 0.5 teaspoon Orange Zest Enhances flavors
  • 0.5 teaspoon Salt Sea salt recommended
  • 14 oz Sweetened Condensed Milk For creaminess
  • 2 large Eggs Additional binding
For the Brûlée Topping
  • 0.5 cup Granulated Sugar Avoid brown sugar for better caramelization
For the Bourbon Vanilla Whipped Cream
  • 0.5 cup Heavy Cream Coconut cream as a dairy-free option
  • 2 teaspoons Confectioners' Sugar Can substitute with maple syrup
  • 0.5 teaspoon Vanilla Bean Paste Or pure vanilla extract
  • 0.5 teaspoon Bourbon Omit for non-alcoholic
  • Nutmeg For garnish
  • Orange Zest For garnish
  • Mint Leaves For garnish

Equipment

  • 9-inch pie plate
  • Mixing bowl
  • electric mixer
  • cookie cutters
  • kitchen torch

Method
 

Step‑by‑Step Instructions
  1. Prepare the Pie Dough: Roll out a circle of pie dough into a 9-inch pie plate, allowing edges to hang over. Freeze for 15 minutes.
  2. Prep the Decor: Cut shapes from the second dough circle, brush with an egg wash, and arrange around the pie crust.
  3. Make Filling: Whisk pumpkin puree, pumpkin pie spice, orange zest, and salt until smooth. Microwave for 1 minute, then mix in sweetened condensed milk and eggs.
  4. Bake the Pie: Pour filling into crust, bake at 425°F for 15 minutes, reduce to 350°F and bake for another 35-40 minutes. Chill for at least 2 hours.
  5. Prepare Brûlée Top: Spread granulated sugar in a layer and bake at 400°F for 6-8 minutes until golden. Process into fine shards.
  6. Whip Cream: Whip heavy cream, then fold in confectioners' sugar, vanilla bean paste, and bourbon until soft peaks form.
  7. Caramelize Sugar: Before serving, sprinkle caramel shards over the top and caramelize using a torch or broiler.
  8. Serve: Slice the pie and top with bourbon vanilla whipped cream, grated nutmeg, and orange zest before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 3500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Allow the pie to fully chill before adding the brûlée topping for the best texture contrast.

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