Pumpkin Creme Brulee Pie

Wait a minute, pilgrim! Are we eating our Thanksgiving desserts in a French bistro this year? Even the most staunch traditionalists will say “ooh la la” to a pie that combines everyone’s favorite sweet and crunchy custard with pumpkin flavors and spice.

Casey Barber

Dessert

Ingredients

1 pie crust (1 master pie crust recipe), rolled to fit a 9-inch pie pan		2 large eggs
1 cup heavy cream		3 large egg yolks
1/2 cup whole or low-fat milk		1/2 cup (3 1/2 oz) granulated sugar
1/2 tsp cinnamon		1 tsp vanilla extract
1/4 tsp ground allspice or cloves		1 cup canned or fresh unsweetened pumpkin puree- NOT canned pumpkin pie filling
1/4 tsp ground ginger		1/3 cup raw or demerara sugar
1/8 tsp freshly ground nutmeg

directions

Prep: 25 min Total:

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1
Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center. Cool on a wire rack while you make the filling.
2
Reduce the oven temperature to 325.
3
Whisk the cream, milk, cinnamon, allspice, ginger and nutmeg together in a 1-quart saucepan. Bring to a simmer over medium-low heat, then immediately remove from the heat and allow the spices to infuse in the liquid for 5 minutes.
4
Whisk the eggs, egg yolks, sugar and vanilla together in a large bowl. Whisk in the pumpkin puree until smooth and lump-free.
5
Drizzle in the hot, spice-infused cream and whisk until fully incorporated.
6
Pour the filling into the pie crust. Bake for 35-40 minutes until the pie is just set and barely jiggly. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.
7
Chill the pie for at least 3 hours to cool completely.
8
Sprinkle raw or demerara sugar in an even layer across the pie and melt the sugar until it forms a hard shell with a kitchen torch or the oven broiler. If melting the sugar under the broiler, return the pie to the refrigerator for another half hour before serving.

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Pumpkin Creme Brulee Pie

Ingredients

directions