Ah, Fall. The season where all things pumpkin spice come rolling through full steam ahead! Pumpkin spice lattes, pumpkin scones, and even pumpkin soap (don’t knock it till you try it). Another well-known product of the pumpkin is the pumpkin pie. So many warm feelings come with it. A family gathered around the Thanksgiving table, having leftovers for days and even finding an excuse to eat pie for breakfast with your favorite cup of coffee. So delicious!
If you are looking to spice up (thanks if you laughed) your next pumpkin pie try this recipe for Brûlée-Topped Pumpkin Pie from Katie Jacobs’ cookbook So Much to Celebrate! It is a great way to add some fanciness to your next endeavor with the best fall dessert known to man, in my humble opinion.
Brûlée -Topped Pumpkin Pie (makes 1 pie, approximately 10 servings)
- 1 (16-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ cup packed light brown sugar
- 1 piecrust
- Fine sugar for brûlée top
- 4 tablespoons superfine sugar, divided
- Preheat the oven to 425 degrees.
- Whisk the pumpkin puree, condensed milk, eggs, vanilla, pumpkin pie spice, cinnamon, ginger, and brown sugar together in a large bowl until the mixture is very smooth. Pour it into the blind-baked pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for 40 minutes longer. Lightly cover the perimeter of the crust with foil if it starts to brown.
- Remove the pie from the oven when the center is set, and let it cool completely. Refrigerate the pie until you are ready to serve it.
- Just before serving, sprinkle the pie evenly with some of the superfine sugar. Heat the sugar with a butane torch until caramelized, turning the pie for even browning, about 1 minute. Let the pie stand until the topping hardens. To get a thick, caramelized sugar crust, repeat this, with just a light sprinkling each time. Return to the refrigerator until the topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.
Note: If you don’t have a butane torch, you can brûlée the top of the pie in your oven’s broiler. Turn on broiler and lightly cover the perimeter of the pie’s crust to prevent browning. Sprinkle pie evenly with 2 tablespoons fine sugar and place under broiler until top is caramelized. Watch closely to prevent burning. Remove the pie from the oven, and let it stand until the topping hardens. To get a thick, caramelized sugar crust, repeat this, with just a light sprinkling each time. Return the pie to the refrigerator.
MAKE IT AHEAD: Make the pie the day before, and keep it in the refrigerator. About 30 minutes before serving, brûlée the top and return the pie to the refrigerator to set.