Best Homemade Pumpkin Pie Recipe with Crème Brulée Topping

Welp, here we go again guys. Miss Congeniality 1 AND 2 are available on Netflix. There go all my brain cells again. Why can’t I stop myself? I have to say, I much prefer Michael Caine as Sandra Bullock’s feminine stylist to any other role he’s played. “Wear the crown, be the crown, you AH the crown!”

I walked into my friend’s house the other day and she had her Christmas tree up. YES! The rest of the world is finally coming to accept what I’ve know for weeks now: it’s time. Christmas decorations, baking, and Bing Crosby will put you in a good mood faster than anything else this time of year.

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?

Do they eat pumpkin pie in Europe? Is this just an American thing? I have no idea, all I know is that I’ve always kind of hated pumpkin pie. As a kid we had Pumpkin Pie, Lemon Meringue Pie, Blackberry Pie, and Mint Brownies for Thanksgiving dessert. How can pumpkin pie compete with chocolate?

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!!

Why you’ll love this Homemade Pumpkin Pie Recipe

This is a soft and creamy pumpkin pie with an almost custard-like texture. The best part by far is the crackly crème brulée topping. It makes all other pumpkin pies look like amateurs. Once you try it, nothing else is going to measure up.

Amplify the holidays with this Pumpkin Pie Recipe from Scratch

This is a pretty classic pumpkin pie recipe, and you could make it without the crackly topping if you want to be boring. OR, you could spend 20 bucks on a kitchen torch and wow and amaze all your guests when they see your fire-wielding skillz. I thought about trying to make the pumpkin pie recipe a little more crème brulée-y, but then I realized that pumpkin pie is already a custard. I wouldn’t really want it to be any softer than it is.

How to make Pumpkin Pie from Scratch

Here’s a quick overview of how to make this creme brulee pumpkin pie. Scroll down to the recipe card below for complete, detailed instructions!

1. First make the pie crust. Start by measuring out 1/4 cup water and stick it in the freezer.
2. In a large bowl, whisk together flour, sugar, and salt. Use a pastry cutter to cut until it looks like coarse crumbs.
3. In a small bowl beat one egg. Pour out half. Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter mixture. 
4. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half. Shape one half into a disk and put it in a ziplock bag in your freezer for the next time you make this pie.

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.

9. Pour the filling into the prepared crust and bake at 425 for 12 minutes.

10. 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. 

11. 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. 

12. Once the pie has cooled to room temperature, transfer to the refrigerator. Chill until completely cold.

13. 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. 

How to tell if Pumpkin Pie is done

Over baking a pumpkin pie is a sin. Don’t do it!! When the pie is done, it won’t be set in the middle, and the outer 2 inches of the pie (closest to the crust) should not move when you shake the pan. This does mean that there might be some jiggle in the center. This is totally ok, and not a problem. You’re not cutting into a warm pumpkin pie (at least you better not be!), and once chilled the pie will be the perfect custardy texture.

The Best Pumpkin Pie Recipe Tips

Here are the best tips for how to make sure your pumpkin pie turns out perfectly.

• 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 Pumpkin Pie Recipe Substitutions and Variations

I can’t really recommend this because I’ve never had a store-bought pumpkin pie that I liked, but if you are on a real time crunch I suppose you could buy a pie, then sprinkle the top with granulated sugar and torch it. A pretty good hack to make a store bought dessert way better! But…if you have time. Make this pie. It’s amazing!

How to serve the Best Pumpkin Pie

Since the crackly creme brulee topping doesn’t stay crackly for long, it’s important to serve the pie immediately after torching it. You have about 15-20 minutes before the topping starts softening. But don’t freak out if you have leftover pie that’s now soft on top–whenever you’re ready to eat another slice, add more sugar and torch again. 

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 to store Pumpkin Pie

Does Pumpkin Pie need to be refrigerated?

Yes, for sure. Pumpkin pie is a chilled, custard pie and you should keep it in the fridge when you’re not serving it. It’s fine to leave it on the counter for up to 2 hours but after that, better to put it back in the fridge. 

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!

More desserts that would be great for Thanksgiving!

Crème Brulée Cheesecake << this is one incredible dessert. You will not regret it!

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