Brulee Pumpkin Pie
Thanksgiving is here and what better to way to celebrate than to make your own pumpkin pie with a crunchy, sweet brulee topping! Before you freak out, I promise you this is the easiest pie recipe you will ever make.
This recipe uses a few cheats along the way (like store bought pie crust) but the results still taste and look amazing! Give it a try this Thanksgiving, you will definitely wow your family and friends.
1 frozen store bought pie crust (Trader Joe’s makes an excellent pie crust)
1 can organic pumpkin
1/2 cup of milk
1 cup of heavy cream
2 eggs, organic
1/2 cup raw or brown sugar
fresh nutmeg (to taste)
ground cinnamon (to taste)
ground cardamom (to taste)
1/2 cup extra fine white sugar (for brulee)
1.) Place the pumpkin, milk, sugar, cream, eggs and spices into a bowl and mix together to make the filling. (I told you it was easy!)
2.) Thaw out the frozen pastry to room temperature and press it into your pie dish. Poke a few holes on the bottom of the pastry with a fork and place into an oven at 450 F for 9 minutes until partially cooked.
3.) If pie crust has risen up a little, poke a hole to allow it to deflate. Allow the pie crust to cool slightly. If you notice the edges are getting burnt, gently wrap them in strips of foil. Fill with the pumpkin mixture. You want your crust to be almost full but not overflowing.
4.) Reduce the oven temperature to 350 F and bake for 50-60 minutes. Check the pie after about 45 minutes as oven temperatures may vary. To see if it’s cooked, gently shake the pie dish, there should be minimal movement however, once the pie cools it will also help it firm up.
5.) For the brulee, allow the pie to cool slightly and sprinkle the top generously with the fine white sugar. Using a kitchen torch, or butane lighter, gently melt the sugar until it bubbles and forms a thin sugary crust on top.
6.) Serve with whipped cream, ice cream or just on it’s own! Happy Thanksgiving!