Brûléed Pumpkin Pie
User Reviews
5
Brûléed Pumpkin Pie
Description
Brûléed Pumpkin Pie combines a silky pumpkin custard filling with warm spices and a tender pie crust. The filling blends eggs, sugars, pumpkin puree, heavy cream, and dark rum alongside cinnamon, ginger, nutmeg, and allspice to create a smooth and flavorful base. Par-baking the crust ensures the bottom remains crisp and avoids sogginess. Once the filling is poured in and the crust edges are brushed with egg wash, the pie is baked to set the custard. The final touch of sprinkling sugar on top and brûléing it adds a crackly, caramelized layer that contrasts nicely with the creamy interior.
This pie can be served as a seasonal dessert, pairing well with whipped cream or a light drizzle of caramel sauce. It works well as a festive finale after hearty meals, where the warmly spiced pumpkin highlights familiar fall flavors. The addition of rum adds a subtle richness that complements the spices without overpowering them.
Ingredients
Pie Crust:
- 1 ingle pie crust homemade or store-bought
Filling:
- 2 large egg
- 1 large egg yolk
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 (15-ounce) can pumpkin puree not pumpkin pie filling, pure
- 1 1/3 cup heavy cream
- 3 tablespoons dark rum
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg freshly grated
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1 large egg beaten, for egg wash
For Topping:
- 2 tablespoons granulated sugar
Instructions
To Par Bake the Crust:
- To par bake your crust, preheat your oven to 400 degrees F. Using the tines of a fork, poke the bottom of the pie crust a all over. Line the crust with a piece of parchment and fill with beans or pie weights. Bake for 15 minutes. Remove the pie weights and parchment and bake for an additional 10 minutes. Remove from the oven and set aside while the filling is made.
To Make the Filling:
- Preheat your oven to 325 degrees F. In a medium bowl, whisk together the eggs, egg yolk, 1/2 cup white granulated sugar, light brown sugar, pumpkin, heavy cream, rum, cinnamon, ginger, nutmeg, allspice and salt. Mix until very smooth; if there are lumps due to the pumpkin puree, run the mixture through sieve.
- Place your prepared 9-inch pie pan onto a baking sheet (this will help with transferring it in and out of the oven). Pour the pumpkin mixture into your pie crust and brush the edges of the crust with egg wash.
- Carefully transfer the pie to the oven and bake for 45 to 50 minutes, and until the center of the pie is set and it jiggles slightly. Make sure to check on it at the 20 minute-mark. If the pie crust is becoming too dark, place a tent, using foil, around the pie crust. Allow to cool at room temperature for 1 hour. Transfer to the refrigerator to chill for at least 2 hours.
To Brûlée the Top:
- Right before serving, sprinkle the top of the pumpkin pie with 2 teaspoons of sugar. Using a blow torch, move the flame in small circles over the sugar until it melts and turns a light golden brown color. Serve immediately.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (9-inch pie)
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 138mg | 46% |
| Sodium | 113mg | 5% |
| Potassium | 75mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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