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Pumpkin Pie Brulee

A richly spiced pumpkin pie finished with an elegant brûléed sugar crust, decorative cinnamon-sugar pastry leaves, and bourbon-vanilla whipped cream. Orange zest brightens the creamy pumpkin filling, while freshly grated nutmeg, mint, and additional citrus zest provide a refined finishing touch.
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Brulee
Cook Time: 50 minutes
Refrigeration: 2 hours
Total Time: 2 hours 50 minutes

Ingredients

For the Pie Crust and Decorative Leaves:

  • 1 package prepared pie dough containing 2 round pastry sheets
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon water
  • 1/4 cup granulated sugar

For the Pumpkin Filling:

  • 2 large eggs
  • 1/2 teaspoon finely grated orange zest
  • 1 can 14 ounces sweetened condensed milk
  • 1 tablespoon pumpkin spice blend preferably freshly ground
  • 1/2 teaspoon salt
  • 1 can 15 ounces pumpkin purée, such as Libby’s

For the Brûlée Sugar:

  • 1/2 cup granulated sugar

For the Bourbon-Vanilla Whipped Cream:

  • 1/2 teaspoon bourbon
  • 2 teaspoons powdered sugar
  • 1/2 cup cold heavy cream
  • 1/2 teaspoon vanilla bean paste

For Garnishing:

  • Small fresh mint leaves
  • Freshly grated nutmeg
  • Additional orange zest

Instructions

  • Preheat the oven to 425°F (220°C).
  • Unroll one round of pie dough and carefully fit it into a pie plate. Shape or flute the rim decoratively.
  • Cut at least 35 small leaf shapes from the second sheet of pie dough using decorative pastry cutters.
  • Combine the granulated sugar with the ground cinnamon in a small bowl until evenly blended.
  • In a separate bowl, whisk the egg together with 1 tablespoon of water to create an egg wash.
  • Lightly brush the pastry leaves with the egg wash, then dust their surfaces with the cinnamon-sugar mixture.
  • Brush a small amount of egg wash onto the reverse side of each leaf and arrange the leaves decoratively around the perimeter of the pie shell.
  • Position small balls of aluminum foil underneath selected leaves to support them, creating dimension while helping prevent the pastry decorations from drooping during baking.
  • Prick the bottom of the pastry shell several times with a fork. Transfer the prepared crust to the freezer while the pumpkin filling is made.
  • Place the pumpkin purée, pumpkin spice, finely grated orange zest, and salt in a large microwave-safe bowl and stir to combine.
  • Microwave the pumpkin mixture for 1 minute. This brief heating period helps integrate the spices and lessen the characteristic canned flavor of the purée. Allow the mixture to cool afterward.
  • Whisk the sweetened condensed milk and 2 eggs into the cooled pumpkin mixture until the filling is completely combined and smooth.
  • Pour the prepared pumpkin filling into the chilled pastry shell.
  • Allow the filled pie to stand briefly so that trapped air bubbles can rise to the surface, helping produce a smoother finished top.
  • Place the filled pie in the preheated 425°F (220°C) oven and bake for 15 minutes.
  • Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35–40 minutes. The filling should appear set around the edges while retaining a slight jiggle at the center.
  • If the cinnamon-sugar pastry leaves become overly browned, loosely protect the crust with aluminum foil or a silicone pie shield during approximately the final 10 minutes of baking.
  • Remove the pie from the oven and leave it at room temperature for about 20 minutes.
  • Transfer the cooled pie to the refrigerator and chill for a minimum of 2 hours.
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Distribute the 1/2 cup granulated sugar across the prepared baking sheet in a thin, uniform layer.
  • Bake for 12–15 minutes, or until the sugar has melted and developed a pale golden caramel color. Monitor it particularly closely after the 12-minute mark to prevent scorching.
  • Let the caramelized sugar cool completely until firm and brittle.
  • Break the hardened caramel into smaller shards, then process them in a food processor until finely ground.
  • Pour the cold heavy cream into a chilled mixing bowl and whisk until the cream begins to gain body.
  • Add the powdered sugar and continue whisking until soft peaks develop.
  • Gently fold in the vanilla bean paste and bourbon, mixing only until they are evenly incorporated.
  • Immediately before serving, scatter a thin and consistent coating of the finely ground caramelized sugar over the surface of the thoroughly chilled pumpkin pie.
  • Use a kitchen torch to melt and caramelize the sugar until a crisp brûléed layer forms. Alternatively, place the pie beneath the broiler until the topping has melted and caramelized.
  • When using the broiler, shield the pastry edges with aluminum foil to reduce the risk of scorching.
  • Before slicing completely through the pie, lightly score or pre-cut the hardened brûlée surface. This helps minimize uncontrolled cracking of the caramel layer.
  • Serve each portion with a generous spoonful of bourbon-vanilla whipped cream.
  • Finish the individual slices with freshly grated nutmeg, a small amount of additional orange zest, and fresh mint leaves.
  • Serve immediately so the cool, creamy pumpkin filling can be enjoyed against the freshly caramelized, crisp sugar topping.
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Notes

  • For the lightest whipped cream texture and faster whipping, keep the cream, mixing bowl, and beaters thoroughly chilled before beginning.
  • Allow the baked caramelized sugar to become completely cool and hard before processing it. Grinding caramel that is still warm can cause it to clump.
  • Freshly ground pumpkin spice provides the most pronounced aromatic flavor.
  • Apply the brûlée layer as close to serving time as possible so the caramelized topping remains crisp.