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Creme Brulee Pumpkin Pie

Creme brulee pumpkin pie combines warmly spiced pumpkin custard with a crisp, caramelized sugar topping. The pie is blind-baked, chilled until thoroughly set, then torched just before serving for a crackly finish.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
freezing, cooling, chilling, and setting 5 hours 30 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust refrigerated, 9-inch
Pumpkin filling
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 1 can (12 fl oz) evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
Brûlée topping
  • 3 tbsp granulated sugar

Equipment

  • 1 9-inch pie plate
  • 1 pie weights
  • 1 kitchen torch

Method
 

Blind-bake the crust
  1. Heat the oven to 400°F.
  2. Fit the crust into a 9-inch pie plate and crimp the edge.
  3. Freeze the crust for 15 minutes.
  4. Line the crust with parchment and fill with pie weights; bake for 15 minutes.
  5. Remove the parchment and weights, then bake for 5 minutes more until the crust looks dry.
Make and bake the filling
  1. Reduce the oven to 350°F.
  2. Let the crust cool for 10 minutes.
  3. Whisk the pumpkin and brown sugar until smooth.
  4. Whisk in the eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, and salt.
  5. Pour the filling into the crust.
  6. Bake for 45–55 minutes, until the edges are set and the center has a slight wobble; an instant-read thermometer inserted near the center should read 175°F.
Chill and brûlée the pie
  1. Cool the pie on a wire rack for 1 hour.
  2. Refrigerate uncovered for at least 4 hours until thoroughly chilled.
  3. Just before serving, sprinkle the granulated sugar evenly over the pie.
  4. Caramelize the sugar with a kitchen torch, moving the flame constantly.
  5. Let the topping harden for 5 minutes.

Notes

For an even, crackly topping, move the torch constantly and brûlée the pie just before serving. Store the unbrûléed pie covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the custard texture. For a dairy-free variation, use dairy-free evaporated milk and a dairy-free crust.