Print

Pumpkin Pie Brûlée

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Pie Brûlée is a stunning twist on the classic pumpkin pie, combining warm fall spices, creamy pumpkin filling, and a crisp caramelized sugar topping inspired by crème brûlée. Finished with bourbon vanilla whipped cream and zesty orange notes, it’s the perfect make-ahead dessert for Thanksgiving, holidays, or any special gathering. A showstopping pie with rich flavor and a satisfyingly crackly top.

Ingredients

  • 1 package (2 circles) pie dough
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 1 tablespoon water
  • 1 (15 oz) can pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon orange zest
  • ½ teaspoon salt
  • 1 (14 oz) can sweetened condensed milk
  • 2 eggs
  • ½ cup granulated sugar (for brûlée topping)
  • ½ cup heavy cream
  • 2 teaspoons confectioners’ sugar
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon bourbon
  • Freshly grated nutmeg, orange zest, and small mint leaves (for garnish)

Instructions

  1. Prepare Crust: Roll dough into a 9-inch pie plate, flute edges, and cut decorative leaf shapes from the second dough circle. Brush with egg wash, sprinkle with cinnamon sugar, and place around edges. Freeze crust.
  2. Make Filling: Microwave pumpkin puree, spice, zest, and salt for 1 minute. Let cool slightly. Whisk in condensed milk and eggs.
  3. Bake: Pour filling into chilled crust. Bake at 425°F for 15 minutes, reduce to 350°F, and continue baking for 35–40 minutes until just set. Shield edges if browning.
  4. Chill: Let pie cool for 20 minutes, then refrigerate for at least 2 hours.
  5. Prepare Brûlée Sugar: Bake granulated sugar on a parchment-lined baking sheet at 400°F for 12–15 minutes. Cool, then pulse in food processor to create caramel sugar powder.
  6. Make Whipped Cream: Whip cream until soft peaks form. Fold in confectioners’ sugar, vanilla bean paste, and bourbon.
  7. Brûlée: Sprinkle caramelized sugar powder on chilled pie. Use a torch or broiler to melt sugar until bubbly and golden. Let cool briefly to harden.
  8. Serve: Slice and serve with whipped cream. Garnish with nutmeg, orange zest, and mint if desired.

Notes

  • The brûlée sugar layer should be thin for the best crunch.
  • For an alcohol-free version, substitute maple extract for bourbon.
  • Gingersnap or graham cracker crusts make great alternatives.
  • Caramelized sugar can be made ahead and stored airtight until serving.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-pie-brulee/