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This crème brûlée pumpkin pie combines two favorite desserts in one: a silky, extra creamy pumpkin pie and a crackly caramelized sugar top. The rich cream cheese filling is perfectly spiced and not too sweet, and the glassy burnt sugar crust adds the perfect crunch. It’s a fresh twist on the classic pumpkin pie and the dessert everyone will be talking about at Thanksgiving.

Crème brûlée pumpkin pie with a glassy caramelized sugar top and piped whipped cream in a flaky crimped crust.

Thanksgiving is our food Super Bowl in our family! If you have been following me for awhile, you may have seen our epic Thanksgiving pie table, with at least 20 pies. Every year, I create new pie recipes to share on Thanksgiving day. We always sprinkle in some new ones but I always make my Best Pumpkin Pie Recipe because I have converted so many so called “pumpkin pie haters” to “pumpkin pie lovers” with that pie alone.

So, I thought why not take that pumpkin pie and change it up a bit by adding a sugar bruleed topping, just like in a creme brulee. We just elevated an already perfect pie but made it even more gourmet.

If you love crème brûlée and you love pumpkin pie, this is your dream Thanksgiving dessert. It starts with a creamy cream cheese pumpkin pie, then gets finished with a thin layer of sugar that’s caramelized until golden and crackly. I’ve tested it with a small kitchen torch, a large torch, and the oven broiler, and I’m sharing exactly what works best, so you can make it no matter what you have in your kitchen.

You are going to wow and impress your friends and family with this pumpkin pie with creme brulee topping. It is the best of both worlds! I started Modern Honey Pie week with a Salted Maple Pie Recipe so keep a lookout on what is coming up next.

What Is Crème Brûlée Pumpkin Pie?

Crème brûlée is a classic French custard topped with sugar that’s caramelized into a hard, glassy shell. Pumpkin pie is a baked custard too, which makes it perfect for brûléeing. You simply sprinkle a thin, even layer of sugar over the chilled pie and caramelize it with a torch or broiler until it’s golden and crackly.

Why You’ll Love This Crème Brûlée Pumpkin Pie

Extra creamy filling. Cream cheese makes it smooth, rich, and silky.
A crackly caramelized top. The best part of crème brûlée, on a pumpkin pie.
Multiple ways to brûlée. No torch? Use your broiler.
A true showstopper. The perfect pie to impress at Thanksgiving.

Homemade pumpkin pie with caramelized sugar topping and piped whipped cream in a deep-dish pie plate.

Ingredients for Crème Brûlée Pumpkin Pie

Pie crust: My All Butter Flaky Pie Crust or Easy Food Processor Pie Crust, fit into a deep-dish pie plate.
Cream cheese: The secret to this pie. It makes the filling extra smooth, rich, and creamy. Make sure it’s fully softened to room temperature.
Pure pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling.
Butter: Melted and slightly cooled, so it doesn’t cook the eggs.
Vanilla: Adds warmth and rounds out the spices.
Eggs: Set the custard filling.
Powdered sugar: Sweetens the filling and dissolves smoothly. For this crème brûlée version, I reduce it to 2¼ cups since the caramelized sugar topping adds sweetness.
Cinnamon and nutmeg (or pumpkin pie spice): Classic warm pumpkin pie flavor.
Salt: Balances the sweetness.
Granulated sugar for the brûlée topping: About ⅓ cup. See the brûlée section below for which sugar works best.

For the Homemade Whipped Cream

Heavy cream: Very cold, so it whips up light and fluffy.
Powdered sugar: Sweetens and stabilizes the whipped cream.

Serve the whipped cream on the side or dolloped on each slice, rather than covering the pie, so the caramelized top stays crackly and visible.

Which Sugar Is Best for Brûléeing?

Granulated sugar: The classic choice. Melts evenly into a thin, glassy crust. My go-to.
Superfine (caster) sugar: Melts the fastest and most evenly, great with a small torch.
Avoid brown sugar and powdered sugar. Brown sugar is moist and burns before it caramelizes, and powdered sugar contains cornstarch.

Slice of crème brûlée pumpkin pie showing the creamy pumpkin filling, flaky crust, and crackly caramelized sugar top.

How to Make Crème Brûlée Pumpkin Pie

Prepare the crust. Make the pie dough, wrap it tightly, and chill. Roll it out, fit it into a deep-dish pie plate, crimp the edges, and refrigerate while you make the filling.
Whip the cream cheese. Beat the softened cream cheese for 5 minutes, until light and fluffy, scraping down the bowl often. The whisk attachment works best.
Add the pumpkin. Mix in the pumpkin puree for another 5 minutes, until completely smooth.
Add the butter and vanilla. Mix in the slightly cooled melted butter and vanilla for 1 minute.
Add the eggs on low speed. Turn the mixer to low and add the eggs one at a time, mixing just until each one disappears. Mixing gently here keeps extra air out of the filling, which helps prevent cracks.
Add the sugar and spices. On low speed, mix in the powdered sugar, cinnamon, nutmeg (or pumpkin pie spice), and salt until smooth.
Fill and shield. Preheat the oven to 400°F. Set the pie plate on a baking sheet, pour in the filling, and gently tap the pan on the counter to release air bubbles. Cover the crust edges with a pie shield or foil ring now, before baking. You may have a little extra filling, depending on your pie plate. I suggest using a DEEP DISH PIE PLATE.
Bake. Bake at 400°F for 15 minutes. Lower the oven to 350°F and bake 42 to 48 minutes more, until the edges are set and the center still has a slight jiggle.
Cool slowly. Let the pie sit at room temperature for about 1 hour.
Chill. Refrigerate for at least 4 hours or overnight. The pie must be fully chilled before you brûlée it.
Brûlée. Right before serving, blot the top dry with a paper towel, sprinkle with a thin, even layer of sugar, and caramelize using one of the methods below.
Serve. Let the sugar harden for 2 to 3 minutes, then slice and serve with whipped cream on the side.

Close-up of the crackly burnt sugar topping on a pumpkin crème brûlée pie.

How to Brûlée Pumpkin Pie

I tested this pie with a small kitchen torch, a large torch, and the oven broiler. Here’s how each one works, plus a few more options.

Option 1: Small Kitchen Torch (Classic)

A small butane crème brûlée torch is what most people have at home.

How: Hold the flame 2 to 3 inches above the sugar and move it in small circles until the sugar melts, bubbles, and turns deep amber.
Pros: Lots of control, easy to use, and inexpensive.
Cons: It’s slow on a whole pie, about 5 to 8 minutes, and the small flame can leave uneven spots.

Option 2: Large Propane Torch (Fastest)

A larger propane torch caramelizes a whole pie in a couple of minutes.

How: Hold it 4 to 6 inches away and keep it moving.
Pros: Fast, even, and gives a beautiful deep caramelized crust.
Cons: The powerful flame can scorch the sugar or the crust edges quickly, so keep it moving.

Option 3: Oven Broiler (No Torch Needed)

How: Make sure the pie is very cold, straight from the fridge. Cover the crust edges with foil or pie crust covers. Set the oven rack so the top of the pie sits 3 to 4 inches from the broiler. Broil on high for 1 to 3 minutes, rotating the pie as needed and watching the whole time.
Pros: No special equipment.
Cons: Broilers heat unevenly, so you may get some dark spots and some pale spots. The broiler can also warm the filling and over-brown the crust.
Important: Don’t use a glass pie plate under the broiler. The sudden high heat can cause it to crack or shatter. Use a metal or ceramic pie plate.
Best for: Anyone without a torch.

Brûlée Tips

Chill the pie completely first. A cold pie keeps the filling from warming up while you caramelize.
Blot the top dry. Pat any moisture off the surface with a paper towel, or the sugar will dissolve instead of caramelizing.
Use a thin, even layer. About ⅓ cup sugar for a 9-inch deep-dish pie. Too much sugar won’t melt all the way through.
Go in two layers for an extra-thick crust. Sprinkle a thin layer, caramelize it, then repeat.
Protect the crust. Cover the crust edges with foil so they don’t burn.
Brûlée within 1 hour of serving. In the fridge, the caramelized sugar slowly absorbs moisture and turns soft and syrupy after a few hours.

Troubleshooting

Pie cracked: It was overbaked or cooled too quickly. The brûlée topping will hide small cracks.
Center is runny: It was underbaked. Bake until only the very center jiggles, and chill at least 4 hours.
Filling is lumpy: The cream cheese was too cold. Make sure it’s completely softened.
Sugar won’t caramelize evenly: The layer was too thick, or the surface was wet. Blot the top dry and use a thin, even layer.
Sugar burned: The flame was too close or stayed in one spot too long. Keep the torch moving.
Crust edges got too dark: Shield the crust before baking and cover it again while brûléeing.

Crème Brûlée Pumpkin Pie FAQ’s

Can I brûlée pumpkin pie without a torch? Yes. Use your oven broiler: cover the crust with foil, place the chilled pie 3 to 4 inches from the broiler, and broil 1 to 3 minutes, watching closely. Don’t use a glass pie plate under the broiler.

What kind of torch is best for brûléeing a pie? A small kitchen torch gives you the most control, while a large propane torch from the hardware store caramelizes a whole pie much faster.

How far ahead can I brûlée pumpkin pie? Up to 1 hour before serving. After a few hours, the caramelized sugar absorbs moisture and turns soft.

Can I brûlée a store-bought pumpkin pie? Yes! Make sure it’s well chilled, blot the top dry, and follow the same steps.

What sugar is best for brûléeing? Granulated sugar is the classic choice. Superfine sugar melts the fastest, and turbinado sugar gives a thicker, crunchier crust.

How do I keep my pumpkin pie from cracking? Don’t overbake it, mix the eggs gently, and cool it slowly in the turned-off oven with the door cracked.

More Pumpkin Recipes:

If you love pumpkin, check out these other popular pumpkin recipes…

Creme Brulee Pumpkin Pie