Pumpkin Pie Brûlée

Pumpkin Pie Brûlée takes the nostalgic charm of traditional pumpkin pie and elevates it with the crisp, caramelized sugar top of a crème brûlée. I love how the filling blends classic pumpkin spice with bright orange zest for a more refined flavor, all wrapped in a flaky, decorative crust. Just before serving, the surface is topped with torched sugar, giving each bite a satisfying crunch that contrasts beautifully with the silky pumpkin custard. This pie is always the centerpiece of my fall gatherings.

Why You’ll Love This Recipe

This pie gives me the cozy familiarity of pumpkin pie with a dramatic twist. The brûlée topping is easier than it sounds and gives the dessert an elegant finish without complicated steps. I also appreciate how most of the components can be made in advance, which makes it perfect for Thanksgiving or any special occasion. Plus, that bourbon vanilla whipped cream adds just the right touch of warmth and richness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust and decoration:
1 package (2 circles) pie dough
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg
1 tablespoon water

Filling:
1 (15-ounce) can pumpkin puree
1 tablespoon pumpkin pie spice
1/2 teaspoon orange zest
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
2 eggs

Brûlée topping:
1/2 cup granulated sugar

Whipped cream:
1/2 cup heavy cream
2 teaspoons confectioners’ sugar
1/2 teaspoon vanilla bean paste
1/2 teaspoon bourbon
freshly grated nutmeg, for garnish
orange zest, for garnish
small mint leaves, for garnish

Directions

1. Prepare the crust:
I line a 9-inch pie plate with one circle of pie dough, then cut leaves from the second circle. I brush the leaves with an egg wash (1 egg mixed with 1 tablespoon of water), sprinkle them with cinnamon sugar, and arrange them along the rim, using foil balls to support any elevated pieces. I dock the base with a fork and freeze the crust while I prepare the filling.

2. Preheat the oven to 425°F (220°C).

3. Mix the filling:
In a microwave-safe bowl, I heat the pumpkin puree, spice, zest, and salt for 1 minute to bloom the flavors. After it cools slightly, I whisk in the sweetened condensed milk and eggs until smooth.

4. Bake the pie:
I pour the filling into the frozen crust and bake at 425°F for 15 minutes. Then, I reduce the heat to 350°F (175°C) and bake for another 35–40 minutes. I shield the crust after about 25 minutes to prevent it from overbrowning. The pie should be just set with a slight jiggle in the center.

5. Cool completely:
After baking, I let the pie cool for 20 minutes, then refrigerate it for at least 2 hours before applying the brûlée topping.

6. Make the caramel sugar:
I spread the granulated sugar on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes until golden. After cooling, I pulse it in a food processor until fine. This step makes caramelizing easier and more even.

7. Prepare whipped cream:
Using a mixer or whisk, I whip the heavy cream until it thickens. I fold in confectioners’ sugar, vanilla bean paste, and bourbon until smooth and fluffy.

8. Brûlée the pie:
I sprinkle a thin layer of the caramelized sugar powder over the chilled pie and use a kitchen torch to melt and caramelize the top. I move in small circular motions for an even finish. Let the topping cool until hardened.

9. Serve:
I slice and plate the pie with a dollop of bourbon vanilla whipped cream, a dusting of fresh nutmeg, orange zest, and a mint leaf for a fresh finish.

Servings and timing

This recipe serves 8.
Prep time: 30 minutes
Bake time: 55 minutes
Total time: 85 minutes

Variations

Sometimes I add a splash of maple syrup to the whipped cream or use maple extract instead of bourbon for a twist. If I want a shortcut, I use a store-bought crust without the decorative leaves. I’ve also tried replacing orange zest with lemon zest for a slightly brighter note—it works wonderfully with the creamy filling.

Storage/Reheating

I store the baked and chilled pie (without the brûlée top) in the fridge for up to 2 days. I add the caramelized sugar topping just before serving to keep it crisp. The whipped cream can be made a few hours ahead and stored covered in the fridge. Freezing isn’t ideal for this dessert due to the texture change in the custard and sugar top.

FAQs

Can I prepare this pumpkin pie brûlée in advance?

Yes, I make the pie and whipped cream a day or two ahead and store them separately. I brûlée the sugar topping right before serving.

What if I don’t have a kitchen torch?

A broiler works too—just watch closely. I shield the pie crust and place the pie under the broiler for a minute or two until the sugar melts and bubbles.

Can I skip the decorative pastry leaves?

Absolutely. I’ve made this with a plain crimped edge and it still looks and tastes amazing.

Why microwave the pumpkin mixture?

This simple step blooms the spices and removes the raw canned taste, resulting in a more aromatic and flavorful filling.

Conclusion

Pumpkin Pie Brûlée takes everything I love about fall baking and makes it feel a little more special. From the creamy, spiced pumpkin filling to the satisfying crack of caramelized sugar on top, it’s a dessert that always impresses. Whether it’s for Thanksgiving or a cozy dinner party, this pie strikes the perfect balance of comfort and elegance—and once I serve it, there’s never a slice left.

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