Do you like pumpkin pie? Yes? Okay, next question – Do you like crème brûlée? Also yes? Then meet your new favourite dessert, brûléed pumpkin pie.
I don’t know if it’s due to the season or because I bought a kitchen torch, but I’m slightly obsessed with brûlée, well, anything. It started with the obvious, crème brûlée (click here for the recipe), which was so delicious that I began to think – crème brûlée is essentially custard and burnt sugar. Do you know what else is a custard? Many things and pumpkin pie is one of those *delightful* things.
So, I adapted one of my favourite pie recipes, Libby’s Famous Pumpkin Pie (not sponsored, I genuinely love the recipe), with my go-to pie crust, then topped it with a layer of torched sugar.
Here is what you need to know about this brûléed pumpkin pie recipe:
- The crust – I made a homemade graham cracker crust because I think graham crackers make the perfect base for pumpkin pie. If you prefer, you can use a store-bought one crust or make a buttery crust with your own two hands!
- The filling – All the ingredients go into one bowl. It’s easy to make and easy to clean up. I add cinnamon, ginger and cloves to the filling, or you can also substitute 1 ¾ teaspoon of pumpkin pie spice.
- Brûléeing the pie – don’t brûlée until you’re ready to serve, otherwise, the sugar might lose its crunch (and that would be sad). You don’t need any fancy raw organic sugar to brûlée. Regular white granulated sugar works best, in fact. Sprinkle the sugar evenly on the top of the pie and torch until it’s brown and bubbly. I recommend using a quarter cup of sugar and repeating the process if the sugar layer seems thin.
- To serve – When I sent my parents a picture of the finished pie, the first thing my dad asked was, “no ice cream?” I didn’t have any ice cream, and to be fair, this pumpkin pie satisfies on its own. But my dad makes a valid point – pumpkin pie (brûléed or not) IS better with whipped cream or ice cream (click here for my no-churn peanut butter pretzel ice cream) I’ll leave the decision in your hands.
Brûléed Pumpkin Pie Recipe
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
¼ tsp salt
6 tbsps unsalted butter, melted
For the filling:
2 eggs + 1 egg yolk
¾ cup granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 (15 oz.) can of pumpkin puree
1 (12 oz) can evaporated milk (I use Carnation)
¼ cup granulated sugar, for brûléeing
- Preheat the oven to 350F.
- Add all of the ingredients for the crust into a large bowl and stir to combine. The crust should feel like wet sand but hold its shape when pressed. Pour the graham cracker crust into a 9-inch pie dish, and use your fingertips to press the mixture into the dish, including the sides, to form the crust. Set aside.
- Whisk the eggs, egg yolk and sugar in a large bowl. Add the spices and pumpkin puree, and whisk to combine. Slowly drizzle in the evaporated milk, whisking until the milk is incorporated evenly.
- Pour the filling into the shell. Bake the pie for 1 hour or until the filling is set. Allow it to cool completely. Refrigerate if not serving right away.
- When ready to serve, sprinkle the remaining ¼ cup sugar evenly over the pie. Using a kitchen torch, heat the sugar until it is brown and bubbling but not burnt. If the sugar layer seems thin, repeat with more sugar.
- Serve immediately with whipped cream or vanilla ice cream. Enjoy!
Did you make this recipe? Let us know what you think in the comments below or by tagging @chrissymeetsworld on Instagram