BRULEED PUMPKIN PIE
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com). That step is optional, though -- the pie is terrific without it, too. Note: the total time for this recipe includes making the dough, cooling, and chilling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 17h
Number Of Ingredients 12
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.
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Raziya Hossaini
[email protected]I can't wait to make this pie again!
Najmol Hasan
[email protected]This pie is the perfect way to use up leftover pumpkin puree.
Orum Harmony
[email protected]I made this pie for a potluck and it was gone in minutes. Everyone loved it!
Lomona Ilunga
[email protected]This pie is a bit more work than your average pumpkin pie, but it's worth it. The brûléed topping is a showstopper.
Cerozattia R Brantley
[email protected]I've never been a fan of pumpkin pie, but this one changed my mind. The brûléed topping is what really makes it.
Karabo Peterson
[email protected]This pie is so easy to make and it's always a hit with my family and friends.
Celumusa Kunene
[email protected]I love the combination of pumpkin and brûléed sugar. This pie is the perfect fall dessert.
zeyda hawkins
[email protected]This was my first time making a brûléed pumpkin pie and it turned out great! The instructions were easy to follow and the pie was delicious.
Biswjit Mondol
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The brûléed topping is a nice touch that makes it look and taste extra special.
Jessij Kbrew
[email protected]This brûléed pumpkin pie was a hit at our Thanksgiving dinner! The pumpkin filling was perfectly spiced and the brûléed sugar topping added a delicious crunch. It was easy to make and looked very impressive.