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

Creamy pumpkin pie made with cream cheese, topped with a glassy, crackly caramelized sugar crust.
Prep Time20 minutes
Cook Time1 hour
2 hours
Course: Dessert
Cuisine: American
Keyword: creme brulee pumpkin pie
Servings: 8
Author: Modern Honey® - www.modernhoney.com

Ingredients

  • 1 deep-dish Pie Crust https://www.modernhoney.com/easy-pie-crust/

Pumpkin Pie Filling:

  • 1 8-ounce pkg. Cream Cheese (softened)
  • 1 15-ounce can Pure Pumpkin Puree
  • 1/2 cup Butter (melted and slightly cooled)
  • 2 teaspoons Vanilla Extract or Vanilla Bean Paste
  • 3 large Eggs
  • 2 1/4 cups Powdered Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg (or 1 teaspoon pumpkin pie spice)
  • 1/4 teaspoon Salt

Brulee Topping:

  • 1/4 to 1/3 cup Granulated Sugar

Instructions

  • Make the pie crust, wrap it tightly, and chill. Roll it out, fit it into a deep-dish pie plate, and crimp the edges.
  • Beat the softened cream cheese with the whisk attachment for 5 minutes until light and fluffy, scraping the bowl often.
  • Add the pumpkin and mix 5 minutes more.
  • Add the melted butter and vanilla and mix 1 minute.
  • On low speed, add the eggs one at a time, mixing just until combined.
  • On low speed, mix in the powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt.
  • Preheat the oven to 400°F. Place the pie plate on a baking sheet, pour in the filling, and tap gently to release air bubbles. Cover the crust edges with a pie shield or foil.
  • Bake 15 minutes. Lower the oven to 350°F and bake 42 to 48 minutes more, until the center jiggles slightly.
  • Carefully remove from the oven and allow to cool to room temperature for at least 1 hour, then refrigerate at least 4 hours.
  • Up to 1 hour before serving, blot the top dry, sprinkle evenly with the granulated sugar, and caramelize with a kitchen torch or under the broiler (see notes) until deep amber. Let harden 2 to 3 minutes.
  • Whip the heavy cream and powdered sugar to soft peaks. Serve with each slice.

Notes

Protect the crust: Cover the crust edges with foil or a pie shield while torching.
Serve with homemade whipped cream:
2 cups heavy cream
½ cup powdered sugar

Nutrition

Calories: 421kcal | Carbohydrates: 54g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 292mg | Potassium: 60mg | Fiber: 1g | Sugar: 40g | Vitamin A: 478IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg
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