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Picture a crisp fall afternoon: leaves crunching underfoot, a favorite sweater pulled tight, and a cozy seat by the window. Now add the heavenly scent of toasted sugar mingling with pumpkin spiced goodness floating in from the kitchen. That’s exactly the magic you get with this Must-Try Creamy Crème Brûlée Pumpkin Pie. Crackly caramelized sugar on top meets a silky pumpkin filling beneath, giving you all the comfort you need for a perfectly snug autumn escape.
Ingredients
- 1 prepared pie crust (homemade or store-bought)
- 1 cup pumpkin purée
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 2 large eggs
- 1/3 cup granulated sugar (plus extra for brulee topping)
- 2 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Begin by parbaking your pie crust, which helps the bottom stay flaky. If you’re using a store-bought crust, follow the packaging instructions; if it’s homemade, line the crust with parchment paper or foil, fill with pie weights or dried beans, and bake for about 10–12 minutes, then remove the weights and let the crust cool slightly.
In a medium bowl, whisk together the pumpkin purée, heavy cream, milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt. You want a smooth, creamy mixture without any lumps. Once combined, pour this velvety filling into the parbaked crust. Gently place the pie in the oven and bake for 35–40 minutes, or until the center is nearly set but still has a slight jiggle.
Remove the pie from the oven and let it cool on a wire rack. Then transfer it to the fridge to chill completely—this step is key for achieving a luxuriously smooth custard. Right before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled pie. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden. If you don’t have a torch, try placing the pie under a preheated broiler for a minute or two, watching closely to prevent burning.
Let the sugar topping cool slightly, forming that irresistible crunchy shell. Slice up your masterpiece and bask in the warm aromas and flavors that only a crème brûlée spin on pumpkin pie can deliver.
This recipe brilliantly merges two beloved desserts—pumpkin pie and crème brûlée—making it a perfect option for holiday celebrations, cozy weekend gatherings, or just to treat yourself. It suits anyone who craves a rich, creamy dessert with a caramelized edge. If you’re seeking healthier tweaks, substitute half of the heavy cream with evaporated milk, or use a sugar alternative like coconut sugar or a low-glycemic sweetener. Feel free to play with extra spices—like ginger or cardamom—to make it your own. However you slice it, this pie is guaranteed to delight all who pull up a fork.
