Pumpkin Pie Brulee
A delightful twist on traditional pumpkin pie, featuring a creamy pumpkin filling and a caramelized sugar topping that adds a touch of elegance.
Ingredients
Filling ingredients
- 1 can 15 oz pumpkin puree Make sure it's 100% pure with no added sugars or spices.
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 pinch salt
Brulee topping
- 1/4 cup sugar For the brulee topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth.
- Pour the pumpkin mixture into individual ramekins or a large pie dish, filling them 3/4 of the way full.
Baking
- Place the ramekins or pie dish in a baking pan filled with water (water bath) and bake for 35-40 minutes, until slightly jiggly in the center.
- Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
Finishing Touch
- Just before serving, sprinkle an even layer of sugar over the top of each brulee and use a kitchen torch to caramelize the sugar until golden.
- Allow to cool slightly and serve!
Notes
For best flavor, use 100% pure pumpkin puree. Monitor baking time closely. For broiling, be careful as sugar can burn quickly. Store leftovers in an airtight container for up to four days.