Brulee Pumpkin Pie Recipe

Brulee Pumpkin Pie takes the traditional pumpkin pie to the next level with its creamy texture, rich pumpkin flavor and caramelized sugar topping.

The custard-like filling is made with pumpkin puree, cinnamon, nutmeg and other warm spices along with a delicious caramelized sugar topping.

This decadent dessert is perfect for fall and winter holidays and is sure to impress your guests with its sophisticated appearance and delightful taste.

Be sure to check out the rest of our recipes for fall, too!

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Whether you’re a pumpkin pie lover or simply looking to try something new, this Brulee Pumpkin Pie recipe is a must-try.

If you’re looking for a dairy-free substitute, try Country Crock Plant Cream for heavy whipping cream.

With 29% less saturated fat than dairy heavy whipping cream, it’s an easy 1:1 swap and is also soy-free, certified plant-based and 100% vegan, making it ideal to have on hand during holiday baking season.

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Visit CountryCrock.com for more delectable holiday dessert ideas.

Be sure to check out the rest of our best pie recipes and tarts, too!

Brulee Pumpkin Pie

This pumpkin pie recipe takes 45 minutes of prep time and one hour to cook.

It makes 8 servings.

Pie Ingredients

Pie Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 8 tablespoons Country Crock Plant Butter, cold and cut into cubes
• 2 tablespoons chilled vegetable shortening, cut into pieces
• 4 tablespoons ice water

Pumpkin Filling:

• 1/2 cup maple syrup
• 1 tablespoon vanilla
• 1 can (15 ounces) pumpkin puree
• 1/4 cup coconut cream
• 1 cup Country Crock Plant Cream
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/8 teaspoon ground clove
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons white granulated sugar

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Whipped Topping:

• 2 cups Country Crock Plant Cream, chilled
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract

Pumpkin Pie Directions:

To make pie crust: Preheat oven to 350 F.

In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.

With food processor running, add ice water. Process until mixture clumps together.

On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.

To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.

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In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.

Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.

Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.

Before serving, sprinkle pie with white sugar and, using kitchen torch, brelee until sugar is melted and dark brown.

To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.

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Slice and serve with whipped topping.

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