Comments on: Crème Brûlée Pumpkin Pie

By: Sarah Kieffer

Sarah Kieffer — Mon, 08 Dec 2025 17:12:48 +0000

In reply to Jennifer. It can crack about when you cut it - If you want perfect slices, cut the pie first, and the brulee it piece by piece. You can do it in front of your guests and they will love the drama of the torch! xx

By: Debbie V

Debbie V — Sat, 22 Nov 2025 03:16:07 +0000

Best pumpkin pie I’ve ever had!

By: Jennifer

Jennifer — Thu, 20 Nov 2025 16:27:13 +0000

After bruleeing the top, how do you get clean cuts of pie slices? Will it crack or is there a trick to getting good slices?

By: Lynne Patton

Lynne Patton — Wed, 13 Nov 2024 18:51:09 +0000

I don’t have a torch to brûlée the top. How would I do this using the broiler?

By: Meagan

Meagan — Wed, 13 Nov 2024 17:31:52 +0000

Thank you! Is making the day before an option? And keeping in the fridge (without the sugar crust?)

By: Sarah

Sarah — Mon, 11 Nov 2024 01:57:55 +0000

In reply to Lisa. Did you ever try this?

By: Claire

Claire — Fri, 19 Jan 2024 13:38:31 +0000

This pie is dangerous! That sugar topping makes it so tasty and unique. What a fun idea!!

By: Andrea

Andrea — Sun, 19 Nov 2023 17:18:08 +0000

Hi Sarah,
I’m wondering if I could substitute Nestle’s La Lechera, Dulce de Leche milk based caramel for the sweetened condensed milk. I’m thinking it might make a wonderful caramel pumpkin pie. Happy Thanksgiving!

By: Sarah Kieffer

Sarah Kieffer — Sat, 18 Nov 2023 17:25:46 +0000

In reply to Bernadette.

I wouldn’t recommend freezing this pie – heavy cream can sometimes separate or turn “lumpy” when it thaws, and this could make the texture of the pie unappealing.

By: Bernadette

Bernadette — Wed, 15 Nov 2023 20:19:26 +0000

Could I make this pie ahead and freeze it?