Pumpkin Pie Brûlée (Printable Version)
# What You’ll Need:
→ Pie Crust & Decoration
01 -
1 package (2 circles) pie dough
02 -
1/4 cup granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
1 egg
05 -
1 tablespoon water
→ Filling
06 -
1 (15 ounce) can pumpkin puree
07 -
1 tablespoon pumpkin pie spice
08 -
1/2 teaspoon orange zest
09 -
1/2 teaspoon salt
10 -
1 (14 ounce) can sweetened condensed milk
11 -
2 eggs
→ Brûlée Topping
12 -
1/2 cup granulated sugar
→ Whipped Cream
13 -
1/2 cup heavy cream
14 -
2 teaspoons confectioners' sugar
15 -
1/2 teaspoon vanilla bean paste
16 -
1/2 teaspoon bourbon
17 -
Freshly grated nutmeg (for garnish)
18 -
Additional orange zest (for garnish)
19 -
Small mint leaves (for garnish)
# Steps to Follow:
01 -
In a small bowl, mix together the sugar and cinnamon. Whisk the egg and water to prepare an egg wash. Line a pie plate with one circle of pie dough, press gently into the edges, and flute the edges. Cut at least 35 decorative leaves from the second dough circle. Brush leaves with egg wash, sprinkle with cinnamon sugar, and use additional egg wash to affix leaves to the pie edge. Use aluminum foil balls to prop up leaves to maintain shape. Dock the bottom of the pie shell, and place in the freezer.
02 -
Preheat your oven to 425°F (220°C).
03 -
In a microwave-safe bowl, combine pumpkin puree, pumpkin pie spice, orange zest, and salt. Microwave for 1 minute, then cool slightly. Whisk in sweetened condensed milk and eggs until smooth. Pour filling into chilled pie shell.
04 -
Place the pie in the preheated oven and bake for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, until the filling is mostly set but slightly jiggles in the center. Shield crust with foil or a silicone shield during the last 10 minutes to prevent overbrowning.
05 -
Remove pie from the oven, let cool for 20 minutes, then refrigerate for at least 2 hours before serving.
06 -
Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone mat or parchment paper. Spread sugar in a thin, even layer and bake for 12-15 minutes, until lightly golden. Remove from the oven, cool completely, then break into shards and process into fine granules using a food processor.
07 -
Using a whisk or mixer, whip the cream until it thickens. Add confectioners' sugar, vanilla bean paste, and bourbon, then fold until well combined.
08 -
Sprinkle a thin layer of prepared caramelized sugar over the chilled pie surface. Use a kitchen torch or broiler to melt the sugar until evenly caramelized. Top with bourbon vanilla whipped cream, freshly grated nutmeg, orange zest, and mint leaves. Serve immediately.
# Additional Notes:
01 -
Chill the pie for at least 2 hours to ensure the filling sets properly before caramelizing the topping.
02 -
Shield the crust during baking to prevent overbrowning while maintaining decorative edges.