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–+ servings
Dairy Free Kitchen

Dairy Free Bruleed Pumpkin Pie

This elegant holiday dessert takes a classic favorite to the next level. Its crisp, sweet finish makes every slice completely irresistible.
Dairy Free Bruleed Pumpkin Pie
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 slices
Calories 361 kcal
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Equipment

  • kitchen torch
  • pie weights

Ingredients

For the Crust
  • 1 Unbaked 9 Inch Dairy Free Deep Dish Pie Crust
For the Filling
  • 1 can (15 oz) Pumpkin Puree
  • 3/4 cup Packed Light Brown Sugar
  • 2 tbsp Pure Maple Syrup
  • 1 tbsp Cornstarch
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Salt
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 1 1/4 cups Full Fat Coconut Milk
  • 1 tsp Pure Vanilla Extract
For the Brulee Topping
  • 3 tbsp Granulated Sugar

Instructions

  1. Preheat the oven to 425°F. Prick the bottom and sides of the pie crust all over with a fork and freeze it for 15 minutes.
  2. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for 5 more minutes until lightly golden.
    Reduce the oven temperature to 350°F.
  3. Shake the can of coconut milk well before measuring. In a large bowl, whisk the pumpkin, brown sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves and salt until smooth.
    Whisk in the eggs, egg yolk, coconut milk and vanilla until the filling is completely combined and silky.
  4. Pour the filling into the warm crust. Bake for 50-60 minutes, until the edges are set and the center still jiggles slightly when you gently shake the pie.
    If the crust starts browning too quickly, cover the edges with foil.
  5. Let the pie cool at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight. Before bruleeing, gently blot any moisture on the surface with a paper towel.
  6. Cover the crust edges with strips of foil and sprinkle the sugar in a thin, even layer over the filling.
    Using a kitchen torch, move the flame in small circles just above the surface until the sugar melts and turns a deep amber color.
  7. Let the topping harden for 5 minutes, then remove the foil and cut into slices. Serve within 1-2 hours for the best crackly top.

Nutrition

Serving: 1servingCalories: 361kcalCarbohydrates: 48gProtein: 4gFat: 17g
Course Dessert
Cuisine American
Keyword dairy free, pumpkin pie, thanksgiving dessert

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