Pumpkin Pie Brûlée with Vanilla Whipped Cream

There’s something magical about the combination of rich pumpkin pie and the crackling sweetness of a brûlée topping. This Pumpkin Pie Brûlée with Vanilla Whipped Cream is a decadent twist on a classic that will have your taste buds dancing with delight! Imagine the creamy pumpkin filling, subtly spiced and perfectly sweetened, under a caramelized sugar crust that shatters with every bite. It’s the kind of dessert that turns a cozy fall evening into an unforgettable experience.

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Why You’ll Love This Recipe

1. Elevated Classic: This isn’t your average pumpkin pie. The brûlée topping adds a sophisticated touch that will wow your guests.

2. Perfect Texture: The creamy pumpkin filling contrasts beautifully with the crunchy, caramelized sugar crust.

3. Vanilla Whipped Cream: The homemade whipped cream, with a hint of vanilla, adds a luxurious finishing touch that complements the pie perfectly.

What Does Pumpkin Pie Brûlée Taste Like?

This pie is a symphony of flavors and textures. The filling is smooth and rich, with the warm spices of cinnamon, ginger, and cloves enhancing the natural sweetness of pumpkin. The brûlée topping offers a delightful crunch and a deep caramel flavor, while the vanilla whipped cream brings a light, airy sweetness that balances the entire dish. It’s comfort food with a gourmet twist.

Ingredients You’ll Need

For the Pumpkin Pie:

• 1 unbaked pie crust (9-inch)
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup brown sugar (for brûlée topping)

For the Vanilla Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Necessary Tools

• Pie dish
• Mixing bowl
• Whisk
• Kitchen torch
• Electric mixer (for the whipped cream)

Ingredient Additions and Substitutions

• Spices: Add a pinch of nutmeg or allspice for an extra layer of warmth.
• Pie Crust: For a richer flavor, use a graham cracker crust instead of a traditional pastry crust.
• Milk: Swap evaporated milk with half-and-half for an even creamier filling.

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How to Make Pumpkin Pie Brûlée

Step 1: Prepare the Pie Crust

Preheat your oven to 425°F (220°C). Line your pie dish with the unbaked pie crust, making sure it’s evenly pressed into the corners.

Step 2: Mix the Filling

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, cloves, and salt until the mixture is smooth and well combined.

Step 3: Bake the Pie

Pour the pumpkin mixture into the prepared pie crust. Bake in the preheated oven at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the center of the pie is set and a knife inserted into the middle comes out clean.

Step 4: Cool and Brûlée

Allow the pie to cool completely on a wire rack. Once cooled, evenly sprinkle the brown sugar over the top. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust.

Step 5: Make the Vanilla Whipped Cream

In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Step 6: Serve

Slice the pie and serve each piece with a generous dollop of vanilla whipped cream. Enjoy!

What to Serve with Pumpkin Pie Brûlée

This pie is delightful on its own, but you can serve it with a side of caramel sauce or a scoop of vanilla ice cream for an extra indulgence.

Tips for the Perfect Pumpkin Pie Brûlée

• Cooling: Make sure the pie is completely cool before adding the brûlée topping to prevent the sugar from melting into the filling.
• Torching: Move the kitchen torch in a circular motion over the brown sugar to ensure even caramelization.
• Whipped Cream: For the fluffiest whipped cream, chill your mixing bowl and beaters before whipping the cream.

Storage Instructions

Store any leftover pie in the refrigerator, covered with plastic wrap or foil. The pie will keep for up to 3 days. If you need to re-crisp the brûlée topping, use the torch again just before serving.

Frequently Asked Questions

Q: Can I make this pie ahead of time?

A: Yes! You can bake the pie the day before. Just add the brûlée topping right before serving.

Q: Do I need a kitchen torch to make this?

A: While a kitchen torch works best, you can use your oven‘s broiler in a pinch. Just keep a close eye on the pie to avoid burning the sugar.

Q: Can I use homemade pumpkin puree?

A: Absolutely! Just make sure it’s well-drained to prevent the filling from being too watery.

Conclusion

This Pumpkin Pie Brûlée with Vanilla Whipped Cream is more than just a dessert—it’s an experience! The blend of creamy, spiced pumpkin filling with the crackling caramelized sugar crust is pure bliss. Whether you’re serving it for Thanksgiving or just because, this pie is sure to become a favorite. So go ahead, give it a try, and watch it disappear from the table in no time.

More Recipes to Explore

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• Holiday Eggnog Pie – Perfect for your festive gatherings.

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Nutritional Information

Approximate calories per slice: 350 kcal.

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