Brûléed Pumpkin Pie
Ingredients
Pie Crust
-
1
single
homemade pie crust or store-bought
Filling
-
2
large
eggs
-
1
large
egg yolk
-
½
cup
granulated sugar
-
2
tablespoons
light brown sugar
-
1
(15-ounce) can
pure pumpkin puree
-
1⅓
cups
heavy cream
-
3
tablespoons
dark rum
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
freshly grated nutmeg
-
¼
teaspoon
ground allspice
-
¼
teaspoon
kosher salt
-
1
large
egg, beaten (for egg wash)
Topping
-
2
tablespoons
granulated sugar
Instructions
- Preheat the oven to 400°F and prepare the pie crust by poking holes in the bottom and lining it with parchment and weights.
- Par-bake the crust for 15 minutes, remove the weights, and bake for an additional 10 minutes.
- In a bowl, whisk together the eggs, egg yolk, sugars, pumpkin puree, heavy cream, rum, spices, and salt until smooth.
- Pour the filling into the par-baked crust and brush the edges with egg wash.
- Bake the pie at 325°F for 45 to 50 minutes until set, checking for doneness at 20 minutes.
- Allow the pie to cool at room temperature for 1 hour, then chill in the refrigerator for at least 2 hours.
- Before serving, sprinkle sugar on top and use a kitchen torch to caramelize the sugar until golden brown.
Nutrition Facts (estimated)
Servings
8
Calories
255
Total fat
17g
Total carbohydrates
20g
Total protein
4g
Sodium
113mg
Cholesterol
138mg
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