PUMPKIN BUTTERFINGER® BRULEE PIE
This pie idea popped into my head when I had a craving for Butterfingers® while watching Pumpkin Wars on HGTV! Serve with whipped cream.
Provided by MicheleR1
Categories Fruits and Vegetables Vegetables Squash
Time 2h23m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Line a 9-inch pie plate with the crust. Spread crushed candy on the bottom.
- Mix 1/2 cup sugar, cinnamon, ginger, salt, and cloves together in a small bowl.
- Beat eggs with an electric mixer in a large bowl until smooth. Add sugar mixture and pumpkin puree; beat on low speed until smooth. Slowly beat in evaporated milk. Pour mixture over crushed candy in the pie crust.
- Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Continue baking until a knife inserted into the center comes out clean, 40 to 50 minutes.
- Remove pie from the oven; cool to room temperature, about 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cover edges of the pie crust with aluminum foil. Sprinkle 1 tablespoon sugar evenly over the pie. Broil until sugar melts and turns golden brown, 3 to 5 minutes.
- Discard aluminum foil. Refrigerate pie until sugar topping hardens, 10 to 15 minutes.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 50.2 g, Cholesterol 60.2 mg, Fat 16.4 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 7 g, Sodium 537 mg, Sugar 31.3 g
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namuyanja daphine
[email protected]I'm so glad I tried this recipe. It's now my go-to pumpkin pie recipe.
Ethaniel2cool
[email protected]This pie is the perfect combination of sweet and savory. I highly recommend it!
Yayra Yao
[email protected]I love that this pie can be made ahead of time. It's the perfect dessert for busy weeknights.
Danica Booysen
[email protected]This pie is definitely a crowd-pleaser! I've made it for several parties and it's always a hit.
Waqar Ali Mallah
[email protected]I didn't have any vanilla extract, so I used almond extract instead. It was still very good.
Rachael Benge
[email protected]I had some trouble getting the crust to brown evenly, but the pie still tasted good.
Brooklyn Dailey
[email protected]This pie was a little too sweet for my taste, but I still enjoyed it.
Nadine Swartz
[email protected]I've made this pie several times now and it's always a hit. It's the perfect dessert for any occasion.
Godspower Dc
[email protected]I made this pie for my family and they all loved it. Even my picky kids ate it up.
Shawn “Yvngxsean” Evans
[email protected]This pie is a bit time-consuming to make, but it's worth it. It's so delicious!
Laura Shade
[email protected]I'm so glad I found this recipe. It's the perfect fall pie!
Dale Williams
[email protected]This pie is definitely a keeper! I'll be making it for years to come.
chaudhary Amjad
[email protected]I didn't have any peanut butter chips, so I used chopped peanuts instead. It was still delicious.
Knvhjhc Jib bib c
[email protected]I had some trouble getting the crust to roll out evenly, but the pie still tasted great.
Kitana Lilian
[email protected]This pie was a bit too sweet for my taste, but it was still very good.
Arfin Sahin
[email protected]I followed the recipe exactly and my pie turned out perfect. The flavors were amazing and the texture was spot-on.
SCOOBY DOO
[email protected]This pie was easy to make and turned out beautifully. I'll definitely be making it again.
SULTAN FF
[email protected]I'm not usually a fan of pumpkin pie, but this one changed my mind. The peanut butter swirl was the perfect addition.
end brh
[email protected]I made this pie for a potluck and it was gone in minutes! Everyone loved it.
Louma Fawaz
[email protected]This pie was a huge hit at our Thanksgiving dinner! The pumpkin and peanut butter flavors were a perfect combination, and the crust was flaky and delicious.