Bruleed Pumpkin Pie Recipes

THIS PUMPKIN PIE WITH A BRULEED TOP + SHORTBREAD CRUST MAKES A STATEMENT

Steps:

• For the shortbread crust, preheat oven to 350˚F
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar and vanilla extract on high speed until light and fluffy
• Add the flour and beat on medium speed just until combined
• Dust your fingers and press the dough, piece by piece, into a pie dish until the dough covers the dish in a thin layer
• Using a fork, prick a few holes into the bottom of the crust
• Transfer to the oven and bake until lightly golden, about 12 minutes
• For the pumpkin pie filling, in a cast-iron skillet over medium-high heat, melt the butter
• Add the pumpkin and salt and cook until tender, about 10-15 minutes, making sure to toss occasionally so the pumpkin does not burn
• Transfer to a blender and add the brown sugar, cornstarch, ground nutmeg, ground cinnamon, vanilla extract, evaporated milk and eggs
• Blend until smooth
• Carefully pour into the prebaked pie crust and bake until puffed up with a slight jiggle, about 40-45 minutes
• Cool the pie for at least 4 hours or overnight
• Before serving, evenly sprinkle the granulated sugar over the top of the pie and brulee with a culinary torch or in the broiler until sugar is melted and caramelized
• Serve with whipped cream and a sprinkle of cinnamon

BRULEED PUMPKIN PIE

Steps:

• Bring milk, cinnamon, vanilla-bean seeds, peppercorns, cloves, and ginger to a simmer in a medium saucepan over medium-high heat. Reduce heat and gently simmer until milk is reduced by half, about 25 minutes. Let mixture cool completely, about 2 hours. Pour through a sieve into a bowl; discard solids. Strained milk can be made ahead and refrigerated up to 2 days.
• Preheat oven to 425 degrees. Beat together eggs in a bowl. Whisk in pumpkin, then granulated sugar and salt. Whisk in strained milk and pour into prebaked piecrust. Place pie on a rimmed baking sheet and cover edges with foil, avoiding custard. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake until custard is just set in center, about 25 minutes more. Let cool completely on a wire rack, at least 2 hours, then refrigerate, uncovered, at least 8 hours.
• When ready to serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of pie (avoid crust). Move a small kitchen blowtorch back and forth across sugar until caramelized. Repeat with remaining 2 tablespoons sugar, making a second caramelized layer, and serve immediately.

PUMPKIN PIE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
• In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
• In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
• Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
• Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
• Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
• *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
• In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.

PUMPKIN PIE BRûLéE

Steps:

• 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.