Have you made this Crème Brulée Cheesecake? Many, many people have made this recipe and said it’s the best cheesecake they’ve ever had. I’m convinced that a crackly torched topping is going to make ANY dessert 100 times better. Pumpkin pie is no exception. It’s SO GOOD. Now don’t get all mad at me about hurting Thanksgiving’s feelings. He will get through this, I promise. I saw a post recently from a friend of mine from overseas, who pointed out that in her country they don’t have Thanksgiving, so it’s totally natural to start easing in to Christmas in early November. See?? The Europeans know how to do all the important things right. Croissants, cheese, and Christmas. What else is there? My taste buds have grown up a bit since then, and now I think that pumpkin pie is okay. But I still felt like it needed a little something something to make it more interesting. And now I’ve found it: Crème Brulée topping!! On the left is the brulée that has softened and melted down the side of the pie. You have to eat it quick! Hopefully you can tell from the photos that it’s definitely on the softer, creamier side of the Pumpkin Pie Spectrum of Softness. This is mostly because it is NOT over baked, so the pie has a chance to stay pretty soft. The result is a creamy and slightly soft pumpkin custard, that is not at ALL dry in any way. You know what I mean by dry, right? Maybe texture is a better word. Overcooked pumpkin pie just has a weird texture. No bueno. I really hope you get to try this pie out for Thanksgiving! It will be a showstopper, I promise! Let me see your creations, tag #TheFoodCharlatan on Instagram! Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions! For the crust: For the filling: Why not use pumpkin pie filling instead, you ask? Different brands of pumpkin pie filling have different levels of sweetness and different amounts of spice. You might find one you like, or you might ruin Thanksgiving. Oh my gosh I’m kidding!! For me, adding just the right amount of sugar and spice to pumpkin puree beats the pre-mixed stuff every time. 5. Roll out the remaining dough on a well-floured surface, then transfer it to a 9-inch pie pan. Fold the edges under and crimp/shape the crust. Place the formed crust in the fridge while you make the filling. 6. Preheat the oven to 425 degrees F. 7. Make the filling: In a large bowl, whisk together white sugar, brown sugar, flour, salt, ginger, cinnamon, nutmeg, cloves, cardamom, and black pepper. 8. Add the pumpkin puree, eggs, egg yolks, and cream. Whisk until there are no lumps.
- Pour the filling into the prepared crust and bake at 425 for 12 minutes.
- Lower the oven temperature to 350 degrees F. Cover the pie crust with aluminum foil so that it doesn’t get too brown. Bake for about 35-40 minutes.
- Don’t take the pie out! Turn off the oven and open the oven door all the way for at least 5 minutes to let it cool down.
- Once the pie has cooled to room temperature, transfer to the refrigerator. Chill until completely cold.
- When you are ready to serve the pie, evenly sprinkle a thin layer of the fine sugar over the top. Use a kitchen torch to brûlée the top. Repeat with additional layers as desired.
Avoid cracks by cooling slowly. Pumpkin pie is a custard, and custard puffs as it cooks. When it cools, it shrinks and pulls to the edges, causing cracks in your pie. We want it to shrink slowly, so dramatic temperature changes are a big no no. When your pie is done baking, don’t take it out of the oven. Instead, turn off the oven and open the oven door all the way to let it cool down. This will take at least 5 minutes. After 5 minutes, you can shut the oven door if you want, but leave it open a crack if possible.
Make homemade filling. If you need a shortcut on this pie, you’re going to want to buy a premade crust, not a premade filling. The problem with premade filling is that the spice and sugar levels are set–you can’t adjust them to your preferences if it’s too much or just not right. Homemade filling is fast and easy to make, and you can add the perfect amount of each spice.
Create a crackly crust for your pie. I am alllll about the creme brulee topping. It totally makes it! Sprinkle fine sugar on the top of your pie and then use a kitchen torch to turn it perfectly crunchy. Don’t over bake your pie. Pumpkin pie is meant to have a creamy, custardy texture. If you bake it until the center is completely set, you’ve probably gone too far. The edges of the pie should be set (about 2 inches from the edge).
Best topping for Pumpkin Pie
Obviously I think the best pumpkin pie topping is the crackly, sweet creme brulee goodness we’re creating with sugar and a kitchen torch. But a close second is fresh whipped cream (or canned is good too, I’m no snob when it comes to whipped cream). Honestly I can’t imagine pumpkin pie without it, can you?
What to do with leftover Pumpkin Pie Filling
This recipe makes the perfect amount of pumpkin pie filling, so you’re not likely to find yourself with any leftovers. However, if for whatever reason you DO have pumpkin pie filling that won’t fit in your pie, I recommend baking it in a smaller container. It won’t have a crust, but you can still top it with whipped cream, and even sprinkle graham cracker crumbs on top, yum! To be clear: we’re talking about pumpkin pie filling that you’ve made fresh at home with eggs and cream in it, not the canned stuff labeled “pumpkin pie filling” that just has sugar and spices. If you bake pumpkin pie filling from the can with nothing else in it, it will just be hot pumpkin pie filling.
How long does Pumpkin Pie last in the fridge?
You can keep pumpkin pie in the fridge for 3-4 days. After that, it might be good to call the neighbors over to help you out with the leftovers. At this point they probably only have a turkey leg and a vat of cranberry sauce anyway and will welcome your pie.
How long does Pumpkin Pie last unrefrigerated?
You can leave your pumpkin pie on the counter for a couple hours before it might start growing bacteria. Since pumpkin pie is best served chilled anyway, just pop it back in the fridge when you’re not actively serving it.
Can you freeze pumpkin pie?
Yes you can! I recommend doing this before you add the sugar and torch it. After your baked pie is completely cool, wrap it tightly in several layers of plastic wrap. You can keep it in the freezer for up to a month. This is a level of planning ahead I have not yet achieved but imagine how awesome YOU will feel when you pull your already baked pie out the day before Thanksgiving to defrost overnight! Facebook | Pinterest | Instagram Easy Pumpkin Pie Cake « no crust-making required! Chocolate Cream Pie « I tested this so many time…and it’s PERFECT. Best Dutch Apple Pie « There’s something about streusel and apple that’s just flawless. Apple Custard Pie with Cinnamon Streusel « Everyone who makes this one loves it! Pumpkin Pie Crunch from Spend with Pennies « this sounds SO good! Pressure Cooker Pumpkin Pie from Pressure Cooking Today Mini Pumpkin Pies from A Family Feast
