This pumpkin pie with a crème brûlée twist takes the classic Thanksgiving dessert to a whole new level. Featuring a buttery, flaky crust, a spiced pumpkin custard filling, and a crackly caramelized sugar top, this pie is the ultimate holiday showstopper. Perfect for gatherings or special occasions, it’s as stunning as it is delicious.
Why You’ll Love This Recipe
- Crème brûlée topping: Adds a luxurious, crackly layer for texture and sweetness.
- Perfectly spiced filling: A balanced blend of warm spices elevates the flavor.
- Homemade crust: Flaky, buttery, and infinitely better than store-bought.
- Crowd-pleaser: A centerpiece dessert that’s as festive as it gets.
Ingredients
For the Crust:
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 cup cold butter, cut into chunks (1 stick)
- 6 tablespoons butter-flavored Crisco
- 1/2 beaten egg
- 1/4 cup ice water
For the Filling:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon cardamom
- 1/8 teaspoon black pepper
- 2 cups pumpkin puree (not pumpkin pie mix)
- 2 large eggs
- 2 large egg yolks
- 1 1/4 cups heavy cream
For the Brulée Topping and Garnish:
- 2-3 tablespoons fine sugar
- Whipped cream
- Ground cinnamon (optional)
Kitchen Equipment Needed
- Mixing bowls
- Pastry cutter
- 9-inch pie dish
- Rolling pin
- Kitchen torch (for brûlée topping)
- Aluminum foil
Step-by-Step Instructions
Prepare the Pie Crust:
Measure 1/4 cup of water into a glass and place it in the freezer to chill. In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter, cut in the cold butter and Crisco until the mixture resembles coarse crumbs. Mix the chilled water with half of a beaten egg, then gradually add it to the flour mixture, stirring until the dough comes together. Divide the dough in half and freeze one portion for future use. Roll out the remaining dough on a floured surface, transfer it to a 9-inch pie dish, and shape the edges as desired. Refrigerate the crust while you prepare the filling.
Make the Filling:
Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, salt, and spices (ginger, cinnamon, nutmeg, cloves, cardamom, and black pepper). Add the pumpkin puree, eggs, egg yolks, and heavy cream, and whisk until smooth.
Assemble and Bake:
Pour the filling into the prepared pie crust. Bake at 425°F for 12 minutes. Reduce the oven temperature to 350°F (175°C), cover the crust edges with foil to prevent over-browning, and bake for an additional 35-40 minutes, or until the outer edges are set but the center is still slightly jiggly. Turn off the oven, crack the door open, and let the pie cool slowly for 5 minutes before removing. Cool to room temperature, then refrigerate for 2-3 hours.
Add the Brulée Topping:
Just before serving, sprinkle a thin, even layer of fine sugar over the chilled pie. Use a kitchen torch to caramelize the sugar until golden and crackly, keeping the flame moving to avoid burning. For an extra crackly layer, repeat the process.
Serve:
Slice and serve immediately with whipped cream and a sprinkle of cinnamon for garnish.
Variations
- Spiced Whipped Cream: Add a pinch of cinnamon or nutmeg to the whipped cream for extra holiday flair.
- Maple Twist: Substitute brown sugar with maple syrup for a natural sweetness.
- Gluten-Free Option: Use a gluten-free pie crust or almond flour crust.
- Extra Crunch: Sprinkle chopped candied pecans on the brûlée topping.
Serving and Storage Tips
- Serving: Serve the pie chilled or slightly warmed. Torch individual slices just before serving for the best presentation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: Prepare and bake the pie a day in advance, but add the brûlée topping just before serving.
Helpful Notes and Tips
- Smooth custard: Strain the filling through a sieve for an ultra-smooth texture before pouring it into the crust.
- Consistent caramelization: Use fine sugar for the brûlée topping, as it melts and caramelizes evenly.
- Avoid overbaking: Check the pie early to prevent cracks in the custard.
Frequently Asked Questions
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly. Just ensure it’s pure pumpkin, not pumpkin pie mix.
2. What if I don’t have a torch?
Use your oven’s broiler on high. Place the pie close to the heat source, watching closely to prevent burning.
3. Can I skip the brûlée topping?
Absolutely! The pie is delicious on its own, but the brûlée adds an extra layer of indulgence.
4. What’s the best way to prevent a soggy crust?
Chill the dough well, avoid overhandling it, and pre-chill the filled pie before baking.
5. How do I know when the pie is done?
The center should be slightly jiggly but not liquid. It will firm up as it cools.
This best pumpkin pie from scratch is a holiday essential that combines traditional flavors with a modern crème brûlée twist. It’s creamy, spiced, and guaranteed to impress! Enjoy!
