Pumpkin Pie Brûlée

Pumpkin Pie Brûlée is a lacto ovo vegetarian recipe with 8 servings. One serving contains 348 calories, 5g of protein, and 22g of fat. For 92 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. It works well as a side dish. From preparation to the plate, this recipe takes around 45 minutes. 72 people have made this recipe and would make it again. Head to the store and pick up ground cloves, pie crust, salt, and a few other things to make it today. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is rather bad. If you like this recipe, you might also like recipes such as Pumpkin Pie Creme Brulee, Pumpkin Pie Crème Brûlée, and Bourbon Brûlée Pumpkin Pie.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F. Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day. Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.

 

Step by step:

1. Preheat oven to 375°F.

2. Roll out dough on lightly floured surface to 12-inch round.

3. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights.

4. Bake until sides are set, about 12 minutes.

5. Remove foil and beans. Reduce oven temperature to 350°F.

6. Whisk pumpkin and 3/4 cup sugar in large bowl to blend.

7. Whisk in eggs, then cream, spices, and salt.

8. Pour filling into warm crust.

9. Bake pie until filling is set in center, about 50 minutes.

10. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.

11. Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute.

12. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes.

13. Serve or keep refrigerated no more than 2 hours longer.

Nutrition Information:

covered percent of daily need