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Hey, Pumpkin! Crème Brûlée Pie

Crackling leaves. Cozy sweaters. Crisp breezes.

Autumn is in full force, and personally, I couldn’t be happier. I always love the changing beauty of the trees, turning burnished shades of red and gold. But one of my favorite reasons to look forward to fall: pumpkin everything.

Lattes. Scones. Cookies. There are so many delicious ways to enjoy the sweetness of spiced pumpkin. But honestly, it’s hard to argue with the classic: pumpkin pie.

Whether you love this traditional dessert or you’re ready for a modern twist, behold … Pumpkin Crème Brûlée Pie!

Doesn’t it look dreamy? With creamy swirls of custard and sweet pumpkin, this luscious pie comes complete with a buttery crust – and it’s absolutely perfect for your Thanksgiving table.

In fact, here’s how to make the recipe step-by-step … plus a bonus tip for making mini pumpkin pie “bites” for Halloween!

How to Make the Perfect Pie

  1. Step 1: Buttery Crust

    Preheat your oven to 350° In a medium bowl, combine Crème Brûlée Bar Mix packet 1 and 6 tablespoons softened butter. Mix with a fork until small crumbles form.

Reserve ¼ cup crumbles. Press the remaining amount into the bottom and sides of a greased 9-inch deep-dish pie plate.

  1. Bake 15 minutes. Remove from oven. Cool slightly.

Step 2: Creamy Filling

Turn your oven down to 300°F. In a medium bowl, combine 1 cup 100% pure canned pumpkin, 1 cup warmed heavy whipping cream, 1 teaspoon Cinnamon Spice Seasoning and ½ cup Crème Brûlée Bar Mix packet 2.

Whisk to combine. Carefully pour over crust.

In a small bowl, whisk together 1 additional cup heavy whipping cream with the remaining Crème Brûlée Bar Mix packet 2.

Drizzle over pumpkin mixture to create a swirl effect (it will sink – don’t stir!). Bake 30 minutes or until the center is slightly wobbly but not liquid. Remove from oven. (FYI, I actually had to bake mine for 40 minutes. Feel free to check yours at 30, but don’t be surprised if it needs a little more time!)

Step 3: Caramelized Topping

Turn your oven up to broil on HIGH. Sprinkle reserved crumbles over pie. Broil 2 minutes. Remove from oven and cool 30 minutes. Cover and refrigerate 2 hours before serving.

If you’d like, you can also garnish the top with whipped cream, chopped pecans and a sprinkle of cinnamon.

Filled with luscious custard and creamy pumpkin, it will be everybody’s new favorite this Thanksgiving.

P.S. Bonus Tip for Mini Pumpkin “Bites”!
Can’t wait for Thanksgiving? Make mini pumpkin pies for Halloween this weekend! Simply divide your crust mixture among 6 (6 ounce) greased ramekins. Bake 10 minutes. Follow the remaining recipe as directed. After chilling, press 2 malted milk balls on top of each mini pie. Using melted chocolate or icing, pipe 8 legs onto each milk ball “spider” for a cute and creepy touch. So wickedly fun, right?

Here’s to enjoying all the sweet and simple comforts of fresh-baked pumpkin pie – without carving out your whole day!  

Jen