Description
Silky pumpkin pie brûlée delivers classic autumn dessert with a luxurious French twist. Caramelized sugar crust and bourbon-infused whipped cream elevate this seasonal classic you’ll crave again and again.
Ingredients
Scale
- 1 (15 oz / 425 g) can pumpkin puree
- 1 (14 oz / 397 g) can sweetened condensed milk
- 3 eggs
- 1 package (2 circles) pie dough
- ½ cup granulated sugar
- ½ cup granulated sugar for brûlée topping
- ½ cup heavy cream
- 1 tbsp pumpkin pie spice
- 1 tbsp water
- ½ tsp cinnamon
- ½ tsp salt
- ½ tsp orange zest
- 2 tsp confectioners sugar
- ½ tsp vanilla bean paste
- ½ tsp bourbon
- Freshly grated nutmeg
- Orange zest
- Small mint leaves
Instructions
- Dough Preparation: Blend cinnamon and sugar, create egg wash by whisking egg with water. Stretch pie dough into plate, pressing into corners with fluted edges.
- Decorative Elements: Craft leaf shapes using cutters, brush with egg wash, dust with cinnamon sugar. Attach leaves along crust edges, supporting with aluminum foil.
- Pie Shell Preparation: Pierce shell with fork tines, freeze while preparing filling. Preheat oven to 425°F.
- Filling Creation: Combine pumpkin puree, pumpkin pie spice, orange zest, and salt in microwave-safe bowl. Heat for one minute to intensify flavors, then cool.
- Mixing and Baking: Incorporate sweetened condensed milk and eggs, whisking to smooth consistency. Transfer to chilled pie shell. Bake at 425°F for 15 minutes, then reduce to 350°F for 35-40 minutes until center sets with subtle wobble.
- Cooling and Caramelization: Cool pie for 20 minutes, refrigerate for two hours. Create sugar shards by spreading sugar thinly on lined baking sheet, bake at 400°F. Pulverize cooled shards into fine powder.
- Whipped Cream Preparation: Whip heavy cream, gradually add confectioners sugar until soft peaks form. Fold in vanilla bean paste and bourbon.
- Final Touches: Sprinkle caramelized sugar powder across pie surface. Use kitchen torch or broiler to create golden, crisp caramelized layer. Garnish with bourbon vanilla whipped cream, freshly grated nutmeg, orange zest, and mint leaves.
- Serving: Present immediately to preserve textural integrity.
Notes
- Chill Dough Strategically: Freezing pie shell before filling helps prevent soggy bottom and ensures crisp, flaky crust texture.
- Flavor Intensification Technique: Microwaving pumpkin mixture briefly activates spices and deepens overall taste profile.
- Caramelization Pro Tip: Watch sugar shards closely during baking to prevent burning, as caramelization happens quickly and can turn bitter.
- Torch vs. Broiler Hack: Kitchen torch provides more precise, even caramelization compared to broiler method, giving better control over sugar crust.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 430
- Sugar: 36 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg