Desserts | Fall | Holiday | Pie | Thanksgiving
Crème Brûlée Cheesecake Pumpkin Pie
If you want to switch things up from your everyday run-of-the-mill classic pumpkin pie, then I highly recommend this Crème Brûlée Cheesecake Pumpkin Pie. It’s a fun twist on everyone’s favorite Thanksgiving pie. Of course, this double crust pumpkin chocolate pie is also a great contender as well.
If you want to make this pie ahead of time, so that you’re not slaving away in the kitchen on actual Thanksgiving Day, it can be easily done! Bake it off, cool it down and then cover loosely with plastic wrap and place in the fridge until ready to serve. Brûlée the top with sugar just before serving. The longer it sits, the more moisture the crystalized sugar will absorb and so there for you won’t have that crispy crunch topping that is so familiar to crème brûlée! Happy holidays friends!
Crème Brûlée Cheesecake Pumpkin Pie
Crème Brûlée Cheesecake Pumpkin Pie is a great alternative to the classic pumpkin pie for your Thanksgiving Table! It's luscious and purely delicious!
Servings: 12
Equipment
- Pie plate
- Rolling Pin
- Mixing bowls
- Blow torch
Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- pinch of salt
- pinch of sugar
- 1/2 cup unsalted butter cold and diced
- 3 to 4 tablespoons ice water
- egg wash
Cheesecake Layer:
- 8 ounces cream cheese softened
- 1/3 cup sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Pumpkin Layer:
- ⅓ cup sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ⅛ teaspoon all-spice
- ⅛ teaspoon cardamom
- 2 large eggs plus 1 large egg yolk beaten
- 2 cups unsweetened pumpkin purée
- ⅔ cup sweetened condensed milk
- ⅓ cup heavy cream
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
Serving:
- 4 tablespoons turbinado sugar or granulated sugar
- whipped cream for serving
- pepitas for servings
Instructions
- To make the pie dough, in a large bowl, combine the flour, salt and sugar. Add the cold butter and cut it in with a pastry blender, two knives or your hands until coarse crumbs form, about the size of peas. Add 3 tablespoons water and stir with a rubber spatula until to comes together to form a rough dough. If you need more water, add a tablespoon at a time until it comes together. Turn out onto a lightly floured work surface and knead a few times to smooth it out somewhat. Cut in half and then wrap each half in plastic wrap. Chill in the fridge for at least 1 hour or overnight.
- Preheat oven to 425°F.
- Roll out the chilled pie dough on a well-floured work surface to a large circle about ¼-inch thick. Transfer to a deep dish pie plate and fold the excess hanging dough under itself, and then crimp all around. Place a piece of parchment paper on top and fill with dry beans or pie weights. Par-bake the crust until it just barely begins to turn golden, about 15 to 20 minutes. Remove from the oven and carefully remove the parchment paper and beans and return to the oven to cook for another 2 to 4 minutes, until lightly golden brown around the edges. Remove from the oven and immediately brush with a thin layer of egg wash. Allow to cool completely.
- To make the cheesecake layer, combine the cream cheese and sugar, beating slowly until mixture is smooth. Stir in the egg and vanilla and pour into the cooled par-baked pie crust, smoothing out into an even layer.
- To make the pumpkin layer, in a large bowl, whisk together the sugar, salt and spices until well combined. Add in the eggs, egg yolk, pumpkin purée, condensed milk, cream, maple syrup, and vanilla and whisk until completely smooth. Gently spoon the pumpkin filling atop the cheesecake layer. Note: Do this carefully at first, so as to not disturb the cheesecake layer; once you’ve covered the cheesecake, you can be less careful.
- Bake for 20 minutes. Lower the temperature to 325°F and continue to bake until the pie has slightly puffed up and the center no longer jiggles (or just barely does), about 40 to 50 minutes. Remove from the oven and let cool completely. You could also chill it to make slicing easier. Right before serving, sprinkle the top of the pie with the sugar. Using a torch, melt the sugar and form a crispy top. Slice and serve with whipped cream and a sprinkling of pepitas. Enjoy!
