Caramelized Pumpkin Pie Brûlée

This pumpkin pie brûlée transforms the classic Thanksgiving dessert into an elegant showstopper with its caramelized sugar crust and bourbon-infused whipped cream. The combination creates the perfect balance between creamy pumpkin filling and the satisfying crack of brûléed sugar.

I first made this pie for a Friendsgiving celebration when I wanted something familiar yet unexpected. The moment my guests cracked through that caramelized sugar top with their forks, their eyes lit up. Now it's requested at every holiday gathering.

Ingredients

• Pie dough: Two circles either store bought or homemade for the fastest assembly
• Canned pumpkin puree: The foundation of our filling, choose a quality brand for best flavor
• Pumpkin pie spice: Provides that signature warm flavor profile with just one ingredient
• Orange zest: Brightens the entire filling and cuts through the richness
• Sweetened condensed milk: Creates a silky smooth texture without needing heavy cream
• Granulated sugar: Transforms into our caramelized brûlée topping
• Heavy cream: The base for our bourbon vanilla whipped cream
• Vanilla bean paste: Offers visible flecks and more intense flavor than extract
• Bourbon: Adds complexity and warmth to the whipped cream topping

Step-by-Step Instructions

Prepare the Decorative Crust:

Roll out your pie dough and gently press into a 9-inch pie plate. Create leaf cutouts from the second dough circle, brush with egg wash, and sprinkle with cinnamon sugar. Arrange around the pie edge, propping some up with small foil balls for dimension. Dock the bottom with a fork and freeze while preparing the filling.

Enhance the Pumpkin Filling:

Microwave the pumpkin puree with spices and orange zest for one minute. This crucial step melds the flavors and eliminates any tinny taste from the can. Allow to cool slightly before whisking in the condensed milk and eggs until velvety smooth.

Perfect the Baking Process:

Pour the filling into your chilled decorated crust and bake at 425°F for 15 minutes. Reduce heat to 350°F and continue baking 35-40 minutes until just set but still slightly jiggly in the center. Shield decorative edges after about 25 minutes to prevent overbrowning.

Create the Brûlée Topping:

Spread a thin layer of sugar on a lined baking sheet and bake at 400°F for 12-15 minutes until golden brown. Cool completely before processing into a fine powder. This parbaked sugar will caramelize more quickly and evenly than raw sugar.

Finish with the Torch:

Just before serving, sprinkle a thin layer of the prepared sugar over the chilled pie surface. Use a kitchen torch or broiler to melt and caramelize until golden and bubbling. Allow to cool slightly until hardened.

Top with Bourbon Cream:

Whip heavy cream until beginning to thicken, add powdered sugar, then fold in vanilla bean paste and bourbon. Dollop generously on each slice just before serving with a light dusting of fresh nutmeg and orange zest.

Save This

The bourbon in the whipped cream is what truly elevates this dessert from good to magnificent. I discovered this happy accident when I ran out of vanilla extract one Thanksgiving and substituted bourbon instead. The warmth it adds complements the spices in the pumpkin filling perfectly, creating a dessert that feels both nostalgic and sophisticated.

Troubleshooting Tips

• If your caramelized sugar layer becomes too thick, it will be difficult to cut cleanly through the pie. Aim for a thin, even dusting rather than a heavy coating. You can always add a second layer if needed after the first has set.
• The pumpkin filling should be just set but still maintain a slight jiggle in the center when you remove it from the oven. This ensures a silky smooth texture once chilled. An overcooked pumpkin pie can become grainy and crack on the surface.
• For the decorative leaf edges, be sure to place them as close to the rim of the pie plate as possible to prevent them from drooping during baking. The small balls of aluminum foil supporting selected leaves create the dimensional effect that makes this pie visually stunning.

Make Ahead Options

This pie is perfect for holiday planning as most components can be prepared in advance. The fully baked pie can be refrigerated for up to two days before applying the brûlée topping. The caramelized sugar powder can also be made a day ahead and stored in an airtight container.

Serving Suggestions

Serve each slice on chilled dessert plates to help maintain the integrity of the caramelized top. A light dusting of freshly grated nutmeg and small mint leaves adds color and reinforces the seasonal flavors.

This pie pairs beautifully with after dinner coffee especially espresso whose bitterness complements the sweet caramelized sugar. For an extra special touch serve alongside a small glass of bourbon for guests to sip between bites.

Common Queries

→ Can I prepare this pumpkin pie brûlée in advance?

Yes! Make the pie up to 2 days ahead and store in the refrigerator. Add the caramelized sugar topping just before serving for the best texture and presentation.

→ What if I don't have a kitchen torch?

You can use your oven's broiler instead. Shield the decorative crust with aluminum foil, sprinkle the pre-caramelized sugar on top, and broil briefly until melted and bubbling. Watch closely to prevent burning.

→ Can I skip the decorative pastry leaves?

Absolutely! The pastry leaves are decorative only. You can use a traditional crimped edge or any other pie crust design you prefer.

→ What can I substitute for bourbon in the whipped cream?

For an alcohol-free version, simply omit the bourbon and increase the vanilla to 1 teaspoon. You could also substitute 1/2 teaspoon of maple syrup for a complementary flavor.

→ Why do you microwave the pumpkin mixture?

Briefly heating the pumpkin with spices helps bloom the flavors and reduces the 'canned' taste of the puree. This quick step makes a noticeable difference in the final flavor.

→ How do I know when the pie is properly baked?

The pie should be mostly set but still have a slight jiggle in the center when gently shaken. The center should look somewhat wet in appearance. Overbaking will cause cracks in the filling.