What is pumpkin pie brulee and how does it differ from traditional pumpkin pie?

Pumpkin pie brulee is a rich dessert that combines the smooth, spiced custard of pumpkin pie with a crisp caramelized sugar topping, similar to crème brûlée. Unlike traditional pumpkin pie, which has a baked crust and a soft filling, pumpkin pie brulee is typically baked in ramekins without a crust, offering a creamy texture topped with a crunchy caramel layer for added contrast.

How do you make the caramelized sugar topping for pumpkin pie brulee?

To create the caramelized sugar topping, sprinkle an even layer of granulated sugar over the chilled pumpkin custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden-brown, crisp shell. Alternatively, you can place the ramekins under a broiler for 1-3 minutes, but watch carefully to avoid burning.

Can pumpkin pie brulee be prepared ahead of time?

Yes, pumpkin pie brulee can be made a day in advance. Prepare and bake the custard, then chill it in the refrigerator uncovered for a few hours. Just before serving, sprinkle sugar on top and caramelize it using a torch or broiler. This method helps save time while maintaining the dessert’s texture.

What substitutions can I use if I don’t have a kitchen torch for caramelizing sugar?

If you don’t have a kitchen torch, you can use your oven’s broiler setting. Place the ramekins on a baking sheet and position them about 4-6 inches from the broiler. Watch closely and broil for 1-3 minutes until the sugar melts and caramelizes. Another option is using a hot, metal spoon to press and caramelize sugar, but results vary.

Is pumpkin pie brulee suitable for freezing, and how should it be stored?

It’s best to avoid freezing pumpkin pie brulee because the texture can be affected, becoming watery after thawing. Instead, store the custards covered in the refrigerator for up to 3 days. Caramelize the sugar topping just before serving to preserve its crisp texture and delightful contrast with the creamy custard.

Pumpkin Pie Brulee Recipe With Rich Caramelized Flavor

Ingredients

Scale

2 cups sifted all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 lightly beaten egg

1/2 teaspoon vinegar

1/4 cup ice cold water

3/4 cup cold unsalted butter, cut into pieces

1 lightly beaten egg for the egg wash to give that golden shine

3 large eggs

1 (15-ounce) can 100% pure canned pumpkin

1/4 cup sour cream

2 tablespoons bourbon

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1/8 teaspoon salt

3/4 cup pure maple syrup

1 cup heavy cream

3 tablespoons granulated sugar

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Instructions

Step 1: Preparing the Crust First off, grab your food processor and combine 2 cups sifted all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. In a separate bowl, whisk 1 lightly beaten egg, 1/2 teaspoon vinegar, and 1/4 cup ice cold water. Add 3/4 cup cold unsalted butter cut into pieces and pulse until you get those yummy crumbs forming.

Step 1: Preparing the Crust Sprinkle the egg mixture over the flour mix and pulse until the dough comes together it’s like magic happening in there! Wrap it up and pop it in the fridge for 30 minutes to chill. Once that’s done, preheat your oven to 375°F (190°C), roll the dough into a 12-inch circle, and fit it into a 9-inch pie dish. Trim the edges, line it with parchment paper, add some weights, and bake for 15 minutes until it’s golden. Remove the weights and parchment, brush with another lightly beaten egg for that egg wash, then lower the oven to 350°F (175°C). Isn’t that easy?

Step 2: Making the Filling Now for the fun part the filling! Whisk 3 large eggs, 1 (15-ounce) can 100% pure canned pumpkin, 1/4 cup sour cream, 2 tablespoons bourbon, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon salt until smooth. In a saucepan, heat 3/4 cup pure maple syrup to a simmer for 2-3 minutes until it thickens up nicely.

Step 2: Making the Filling Whisk in 1 cup heavy cream, then mix this into your pumpkin blend. Pour that luscious filling into your pre-baked crust and bake for 55-60 minutes. You’re looking for it to be mostly set with just a slight jiggle in the center oh, it’s going to smell amazing! Let it cool completely and pop it in the fridge overnight for the best results; this step really lets those flavors shine.

Step 3: Adding the Brûlée Topping Just before serving, sprinkle 3 tablespoons granulated sugar evenly over the pie. Use a kitchen torch to melt and caramelize it until it’s golden and crisp talk about a crunchy delight! For external insights on pumpkin’s benefits, check out The Perks of Pumpkin in Your Diet, which dives into why this ingredient is so fantastic.

Last Step:

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Notes

🥧 Pre-baking the crust and brushing with egg wash prevents sogginess for a flaky texture.
❄️ Use cold butter and ice water to create a tender, flaky crust.
🔥 Apply the brûlée topping with a kitchen torch immediately before serving to keep the sugar crisp and crunchy.

Author: Brandi Oshea
Prep Time: 30 minutes
Chill time: Overnight (recommended)
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking, Brûlée torching
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice