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Pumpkin Crème Brûlée Pie with Rich Piecrust

Pumpkin Crème Brûlée Pie with Rich Piecrust
Total Time:
about 4 hours
Active Time:
25 minutes


... For the crust
1/2 cup cold unsalted butter, cubed
1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3–4 tablespoons ice water
... For the filling
3 tablespoons unsalted butter, melted
3 large eggs (or 3/4 cup egg substitute), lightly beaten
1 (15-oz) can pumpkin puree
1 (14-oz) can sweetened condensed milk
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
... For the topping
Parchment paper
2/3 cup sugar
Whipped cream (optional)


  1. Prepare crust. Cut butter into cubes. Process flour, sugar, salt, and cinnamon in food processor bowl, pulsing 3–4 times until combined. Add butter; pulse 5–6 times or until crumbly. Drizzle with water, 1 tablespoon at a time, pulsing until dough begins to form a ball and pull away from the sides. Form dough into a disk shape; wrap in plastic wrap and chill at least 30 minutes.
  2. Preheat oven to 375°F. Roll dough into a 12-inch circle, 1/8-inch thick, on a lightly floured work surface. Carefully roll crust onto rolling pin; unroll into a 9-inch pieplate without stretching. Use kitchen shears to make a tabbed edge; snip 1/2-inch slits into dough about 1/2-inch apart along edge. Press every other tab toward the center of the crust. Cover with plastic wrap; set aside.
  3. Prepare filling. Place pieplate on baking sheet (to catch any drips). Melt butter; beat eggs. Combine in large bowl: pumpkin, milk, eggs, and butter until blended. Stir in pie spice, vanilla, and salt. Pour filling carefully into piecrust. Place on middle oven rack; bake 50–55 minutes or just until filling is set. (Cover edge of piecrust with foil during last 15 minutes of baking to prevent overbrowning.) Cool on wire rack 1 hour; chill 1 hour before serving.
  4. Prepare topping. Line baking sheet with parchment. Heat sugar in medium saucepan on medium-high 3–5 minutes, shaking skillet occasionally but without stirring, or until sugar begins to melt. Reduce heat to low; cook 3–5 minutes, stirring regularly with a wooden spoon, or until melted and golden. Quickly pour syrup onto parchment; spread into thin layer using back of spoon. Let stand 15 minutes to cool, then crack into shards using handle of spoon. Serve pie topped with whipped cream and sugar shards.

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Nutritional Information

CALORIES (per 1/8 recipe) 490kcal; FAT 23.00g; SAT FAT 13.00g; TRANS FAT 1.00g; CHOL 130mg; SODIUM 200mg; CARB 65g; FIBER 3.00g; SUGARS 47g; PROTEIN 9g; CALC 15%; VIT A 150%; VIT C 4%; IRON 10%

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