Name: Crème Brûlée Pumpkin Pie Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Cuisine: Fusion
Ingredients: 8 tablespoons [1 stick or 113 g] unsalted butter, cut into 8 pieces; 1 1/2 cups [213 g] all-purpose flour, plus more for dusting; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 1 cup [240 g] ice water; 3 tablespoons [45 g] unsalted butter; One 15 ounce [425 g] can unsweetened pumpkin purée; 2 tablespoons light brown sugar; ¾ teaspoon salt; 1 teaspoon ground cinnamon; ¾ teaspoon ground ginger; ½ teaspoon nutmeg; Pinch cloves; 1 tablespoon blackstrap rum (optional); 1 teaspoon vanilla extract; One 14 ounce [396 g] can sweetened condensed milk; 2 large eggs plus 2 large egg yolks (at room temperature); ½ cup [120 g] heavy cream; ½ teaspoon lemon juice (optional); 2 to 3 tablespoons granulated sugar

Jump to Recipe

If you’re looking for a show-stopping dessert that bridges holiday comfort and elegant flair, this Crème Brûlée Pumpkin Pie is your new secret weapon. With its classic spiced pumpkin pie base and a crackly, caramelized sugar lid inspired by the iconic French custard, this pie delivers both nostalgia and a bit of drama at the table. Each bite is silky and luscious, with a whisper of spice, buttery homemade crust, and that shattering brûlée top—unforgettable, and destined to become a new tradition.

Crème Brûlée Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

Simplicity meets magic in this recipe—each ingredient brings something essential to the table, whether it’s depth of flavor, perfect texture, or irresistible color. Here’s what you’ll need to make the Crème Brûlée Pumpkin Pie shine.

Unsalted Butter: Provides rich flavor and flakiness to the crust, and gives the filling a lovely, nutty depth when browned.
All-Purpose Flour: The backbone of a tender, sturdy crust that still melts in the mouth.
Granulated Sugar: Adds a hint of sweetness to the crust and creates the iconic brûlée topping.
Salt: Amplifies all the flavors and balances sweetness.
Ice Water: Keeps the crust dough chilly for flakiness—don’t skip it!
Unsweetened Pumpkin Purée: The star of the filling, delivering that classic earthy pumpkin flavor we all crave.
Light Brown Sugar: Adds caramel-like sweetness and warmth to the filling.
Ground Cinnamon: Essential spice for both aroma and flavor that screams pumpkin pie.
Ground Ginger: Offers a gentle zing, boosting the personality of the filling.
Nutmeg and Cloves: Pinches of each lend complexity and classic holiday notes.
Blackstrap Rum (optional): For grown-up depth and intrigue—feel free to skip if preferred.
Vanilla Extract: Adds floral sweetness and rounds out the spices.
Sweetened Condensed Milk: Makes the filling ultra-creamy and rich.
Eggs and Egg Yolks (room temp): Give structure and silkiness to the custard.
Heavy Cream: Ensures ultimate smoothness for the filling.
Lemon Juice (optional): Brings brightness and balance, especially if you like things tangy.
Whipped Cream: The perfect, cloud-like partner for your brûléed pie.
Parchment Paper and Pie Weights: Crucial for a beautifully baked, un-shrunk crust.

How to Make Crème Brûlée Pumpkin Pie

Step 1: Prepare the Pie Crust

Cut your butter into cubes and pop it in the freezer for 5-10 minutes to ensure chilly perfection (this is the secret to ultra-flaky pastry!). In your stand mixer, blend together the flour, sugar, and salt, then add half the butter and mix until it just starts to break down. Toss in the rest of the butter so you end up with a mixture that’s still a bit rugged—picture pea-sized bits. Add ice water slowly, blending just until the dough looks shaggy but holds together. Turn it out onto a floured surface, bring in any stray bits, then fold and flatten the dough a few times for layers of flakiness. Shape it into a 6-inch disk, wrap in plastic, and chill for at least 30 minutes (and up to two days).

Step 2: Roll Out and Shape the Dough

Dust your work surface and rolling pin with flour, then roll the dough into a 12-inch circle—the aroma of buttery dough is half the fun! Drape gently into your 9-inch pie plate, letting the edges hang over. Tuck, trim, and crimp the edges for that classic, homemade look. Place the shaped crust in the freezer for 20-30 minutes to firm it up while your oven preheats.

Step 3: Par-Bake the Crust

Preheat your oven to 400ºF and slide a sheet pan onto the lowest rack to get rip-roaring hot (this helps the bottom of your pie bake evenly). Once chilled, line the pie shell with parchment, fill with pie weights, and bake on the hot pan for about 25 to 28 minutes, until the dough is just golden. Carefully remove the weights and parchment, then bake for another 8 to 12 minutes for a crisp, all-over golden finish. Set aside to cool.

Step 4: Mix the Pumpkin Filling

Preheat oven to 400°F. In a heavy-bottomed saucepan, brown the remaining butter until it’s nutty and fragrant—it makes all the difference. Off the heat, stir in pumpkin purée, brown sugar, salt, cinnamon, ginger, nutmeg, and a pinch of cloves. Return to medium heat and simmer until thick, shiny, and the aromas fill your kitchen. Pour in the rum (if using), vanilla, and sweetened condensed milk, whisking until smooth. Whisk in eggs, yolks, and cream until everything is beautifully combined. For the most luscious texture, strain the filling through a fine-mesh sieve—you’ll be amazed at how silky your custard gets! Taste and add a touch of lemon juice to brighten, if desired.

Step 5: Fill and Bake

Pour the dreamy pumpkin filling into your warm, fully baked pie shell, then place the pie plate on a sheet pan for easy handling. Bake at 400°F for 10 minutes, lower the heat to 300°F, and bake for 30 to 45 minutes longer, until the edges puff and the center is just set but still wobbly. Patience pays off: let your Crème Brûlée Pumpkin Pie cool on a rack for at least 4 hours, allowing the custard to set perfectly.

Step 6: Torch the Brûlée Topping

The grand finale! Just before serving, shower the chilled pie surface with a generous layer of granulated sugar. Fire up your kitchen torch and caramelize the sugar evenly until it melts and deepens in color. For extra flair (and neater slices), consider torching each slice individually. Serve immediately, so every forkful is a thrilling combo of crackling brûlée and creamy pie.

How to Serve Crème Brûlée Pumpkin Pie

Garnishes

Classic lightly sweetened whipped cream is a must—the coolness and fluff offset the rich, burnished sugar top. If you want to jazz it up further, try a sprinkle of cinnamon or a few candied pecans on each slice.

Side Dishes

Crème Brûlée Pumpkin Pie pairs beautifully with a simple fruit salad or gently roasted pears for a refreshing contrast. For true decadence, offer alongside spiced nuts or even a cheese board if you’re serving it at a party.

Creative Ways to Present

For a modern spin, cut the pie into bars before brûlée-ing each piece for an irresistible (and portable) dessert bite. Mini, individual pies scorched to order also make for a spectacular dinner party finale. Or go rustic with a big family-style wedge, letting the brûlée top shatter at the table in dramatic fashion.

Make Ahead and Storage

Storing Leftovers

Have leftover Crème Brûlée Pumpkin Pie? Lucky you! Simply wrap the cooled pie or individual slices tightly in plastic wrap and refrigerate. It keeps beautifully for up to three days, though the brûlée topping might soften slightly over time (but the flavor remains out of this world).

Freezing

Want to get ahead? You can freeze the pie (without the sugar topping) for up to one month. Wrap well in plastic and foil, then thaw overnight in the fridge before adding the brûlée finish and serving.

Reheating

For the best crackly finish, bring your pie slices to room temperature if they’re straight from the fridge. If you’ve frozen the pie, thaw first, and then apply and torch the sugar topping just before serving to retain the signature Crème Brûlée Pumpkin Pie crunch.

FAQs

Can I use store-bought crust for Crème Brûlée Pumpkin Pie?

Absolutely! While homemade crust gives unmatched flakiness and flavor, a high-quality refrigerated pie crust is a great time-saver and still works beautifully.

Do I need a kitchen torch to brûlée the top?

A kitchen torch yields the best results for that thin, glass-like sugar shell, but you can carefully use your oven’s broiler as an alternative—just watch closely and rotate the pie for even caramelization.

Is it possible to make this dairy-free?

You can experiment with dairy-free butter and a non-dairy condensed milk and cream substitute, though the texture may vary slightly. The flavors will remain delicious!

How do I avoid cracks in my pumpkin custard?

Don’t overbake! Remove the pie from the oven while the center still has a gentle jiggle. Slow cooling also helps; resist the urge to rush things in the fridge.

What should I do if I don’t have blackstrap rum?

Feel free to skip it or replace with a splash of bourbon or extra vanilla extract for a similar warmth and depth in your Crème Brûlée Pumpkin Pie.

Final Thoughts

Few things delight like cracking through a sweet brûlée crust to reveal silky pumpkin custard beneath, and this Crème Brûlée Pumpkin Pie truly delivers on all fronts. I hope you’ll treat yourself and your loved ones—trust me, it’s a dessert worth repeating every year!

Crème Brûlée Pumpkin Pie Recipe

★★★★★

4.7 from 18 reviews

Author: Mariam
Total Time: 2 hours
Yield: 1 9-inch pie 1x
Diet: Vegetarian

Print Recipe

Description

A fusion of classic Crème Brûlée and traditional Pumpkin Pie, this delicious dessert combines the creamy richness of custard with the warm flavors of pumpkin spice, all topped with a crispy caramelized sugar crust.

Instructions

Pie Crust: Place butter in freezer. Mix flour, sugar, and salt. Add butter, mix, then add ice water until dough forms. Refrigerate, roll out, and line pie plate. Freeze. Preheat oven. Blind bake crust.
Pumpkin Pie Filling: Brown butter, then add pumpkin, sugar, salt, spices. Simmer until thick. Stir in rum, vanilla, condensed milk, eggs, cream. Strain mixture, pour into pie shell.
Assembly: Bake pie, cool, then brûlée the top with sugar using a torch. Serve with whipped cream.

Notes

For best results, make sure all ingredients are at room temperature before starting.
Be careful when using the kitchen torch for brûléeing the sugar on top of the pie.
This pie can be made a day ahead and refrigerated until ready to serve.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Fusion