Pumpkin Pie Chai Crème Brulee

A classic pumpkin pie gets an upgrade with a silky chai-infused crème brûlée layer. The base stays familiar and warmly spiced, while the top bakes into a delicate custard that’s finished with a crisp caramelized sugar crust.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 °F (205 °C).

Step 2

Roll and fit the pie crust into a 9-inch pie pan, dock the base with a fork, line with parchment, and fill with pie weights or dried beans.

Step 3

Bake 15 minutes, remove weights, brush lightly with egg wash, and bake 5–7 minutes more until light golden. Let cool.

Step 4

Whisk pumpkin, sugar, salt, and spices until smooth. Add eggs and whisk again. Stir in heavy cream.

Step 5

Pour into the pre-baked crust and bake 25–30 minutes, until just set but still slightly soft in the center. Cool for 15 minutes.

Step 6

Warm the ½ cup cream on low heat. Add chai, steep 5–7 minutes, strain, cool slightly.

Step 7

Whisk yolks, sugar, vanilla, and salt until pale. Slowly whisk in warm chai cream.

Step 8

Pour gently over the pumpkin layer.

Step 9

Lower oven to 325 °F.

Step 10

Set the pie in a larger pan, pour hot water around it halfway up the sides.

Step 11

Bake 25–30 minutes, until the center has a soft wobble.

Step 12

Remove from water bath. Cool fully, then chill at least 4 hours or overnight.

Step 13

Right before serving, sprinkle a thin layer of sugar over the pie and torch until deep amber.

Step 14

Let it harden 2–3 minutes before slicing.