Pumpkin Pie Crème Brulee

Chef Ernesto prepares a delicious Pumpkin Pie Crème Brulee with ChefZone’s exclusive Bountiful Harvest Solid Packed Pumpkin.


Pumpkin pie

  • 1 Pillsbury 9” Regular Pie Crust (available at ChefZone)
  • 1 Cup Bountiful Harvest Solid Packed Pumpkin (available at ChefZone)
  • ½ Cup Sweetened Condensed Milk
  • 1 Egg Yolk 1 tbsp. McCormick Pumpkin Spice Powder

Crème Brulee Custard

  • 4 Egg Yolks
  • 2 Cups Heavy Cream
  • ½ Cup Granulated Sugar
  • 1 tsp. Real Vanilla Extract


  1. Pre-heat oven to 350 degrees.
  2. With a fork, dock the bottom and sides of the pie crust.
  3. Bake the crust for about 5 to 7 minutes. Let cool.
  4. In a food processor, combine pumpkin, sweetened condensed milk, spice, and egg yolk to make the pumpkin pie filling. Process for about 3 minutes. Pour the filling into the semi-baked pie crust and spread evenly.
  5. Bake for about 5 minutes and let cool.
  6. Make the crème brulee filling. Mix 4 egg yolks, sugar, and vanilla thoroughly for about 3 to 4 minutes.
  7. In a non-reactive pot, bring heavy cream to a quick boil.
  8. Slowly add the heavy cream into the mixture.
  9. Pour contents on to the pumpkin pie shell.
  10. Bake for about 5 to 7 minutes at 300 degrees.
  11. Let pie cool completely.
  12. Top cooled pumpkin crème brulee pie with granulated sugar.
  13. Use a kitchen blow torch (available at ChefZone) to heat sugar until completely caramelized.
  14. Serve with a side of whipped cream (optional) and enjoy!