Description
Pumpkin pie brûlée marries classic autumn comfort with French culinary finesse, blending silky pumpkin custard and crisp caramelized sugar. Bourbon vanilla whipped cream adds sophisticated warmth, making you crave this elegant seasonal dessert that elevates traditional holiday flavors.
Ingredients
Scale
Pie Ingredients:
Dry Ingredients:
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients:
- 1 (15-ounce / 425 grams) can pumpkin puree
- 1 (14-ounce / 397 grams) can sweetened condensed milk
- 3 eggs
- 1 tablespoon water
- ½ teaspoon orange zest
Pie Base:
- 1 package (2 circles) pie dough
Brûlée Topping:
- ½ cup granulated sugar
Bourbon Vanilla Whipped Cream:
- ½ cup heavy cream
- 2 teaspoons confectioners sugar
- ½ teaspoon vanilla bean paste
- ½ teaspoon bourbon
Garnish:
- Freshly grated nutmeg
- Orange zest
- Small mint leaves
Instructions
- Prepare the pie dough by blending cinnamon and sugar in a small mixing vessel. Create an egg wash by whisking egg with water in a separate container.
- Gently stretch the pie dough into a plate, carefully pressing into each corner and creating decorative fluted edges.
- Craft delicate leaf shapes using decorative cutters from remaining dough. Delicately brush leaf cutouts with egg wash and generously dust with cinnamon sugar mixture.
- Artfully attach leaf decorations along pie crust edges, using aluminum foil supports to maintain their elegant shape during baking.
- Pierce pie shell with fork tines and place in freezer while preparing filling.
- Preheat oven to 425°F, combining pumpkin puree, pumpkin pie spice, orange zest, and salt in a microwave-safe bowl. Heat for one minute to intensify flavors.
- Allow mixture to cool, then incorporate sweetened condensed milk and eggs, whisking until achieving a silky smooth consistency.
- Transfer filling into chilled pie shell. Bake initially at 425°F for 15 minutes, then reduce temperature to 350°F and continue baking for 35-40 minutes until center sets with a subtle wobble.
- Allow pie to cool for 20 minutes, then refrigerate for minimum two hours.
- Create caramelized sugar shards by spreading sugar thinly on a lined baking sheet. Bake at 400°F, monitoring closely to prevent burning.
- Once cooled, pulverize sugar shards into fine powder using a food processor.
- Whip heavy cream until thickened, gradually adding confectioners sugar and continuing until soft peaks form.
- Gently fold vanilla bean paste and bourbon into whipped cream until just incorporated.
- Immediately before serving, sprinkle caramelized sugar powder across pie surface.
- Use kitchen torch to melt sugar, creating a golden, crisp caramelized layer. Alternatively, use broiler with crust protected by aluminum foil.
- Garnish with bourbon vanilla whipped cream, freshly grated nutmeg, orange zest, and delicate mint leaves.
- Serve and enjoy immediately to preserve textural integrity.
Notes
- Crust Crafting Tip: Create decorative leaf-shaped cutouts and attach them to the pie edges using egg wash for a stunning, autumnal presentation.
- Flavor Boost Technique: Microwave pumpkin puree with spices briefly to intensify and mellow the taste, eliminating any tinny canned flavor.
- Baking Precision: Use a two-stage baking method – start at high heat, then reduce temperature to ensure a perfectly set, creamy filling without cracking.
- Caramelization Hack: Prebake sugar on a lined baking sheet to create ultra-fine caramel dust for a professional brûlée topping.
- Torching Wisdom: Use a kitchen torch for controlled, even caramelization, or carefully broil with pie crust protected by foil to achieve the signature crisp sugar crust.
- Serving Secret: Garnish with fresh nutmeg, orange zest, and mint leaves to add bright, aromatic finishing touches that elevate the dessert’s visual and flavor profile.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 386
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 89 mg