Close

Brûléed Pumpkin Pie Recipe

Print Recipe
Brûléed Pumpkin Pie Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
1 (8-inch) pie
Ingredients
Crust
  • 1 3/4 cups all-purpose flour plus more for rolling
  • 3/4 cup finely ground toasted pecans (see notes) (or more flour)
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) chilled unsalted butter cut into pieces
  • 1 large egg yolk
  • 1/3 cup cold buttermilk plus more if needed
Filling
  • 1 (15 ounce) can pumpkin puree
  • ½ cup heavy cream
  • ½ cup maple syrup
  • 2 eggs
  • 2 tablespoons bourbon optional
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • ½ teaspoon salt
  • 1/4 cup granulated sugar
Servings
1 (8-inch) pie
Ingredients
Crust
  • 1 3/4 cups all-purpose flour plus more for rolling
  • 3/4 cup finely ground toasted pecans (see notes) (or more flour)
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) chilled unsalted butter cut into pieces
  • 1 large egg yolk
  • 1/3 cup cold buttermilk plus more if needed
Filling
  • 1 (15 ounce) can pumpkin puree
  • ½ cup heavy cream
  • ½ cup maple syrup
  • 2 eggs
  • 2 tablespoons bourbon optional
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • ½ teaspoon salt
  • 1/4 cup granulated sugar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Crust
  1. Place the all-purpose flour, finely ground pecans and salt in a large bowl. Add butter and use your fingers to break the butter into the flour until mixture resembles small peas. Whisk the egg yolk with 1/4 cup cold buttermilk in a small bowl and then add the egg mixture to the flour mixture. Mix with a wooden spoon, drizzle in more buttermilk as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide the dough in half. Shape each piece into a circular disk. At this point you can cover the dough and place it in the fridge for up to one week, or place in a freezer bag and freeze for use later.
  2. Grease an 8-inch pie plate.
  3. Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round (reserve the other round of dough for another use, you do not need it for this recipe). Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the dish. If needed, trim the edges to even out crust, then prick the bottom of the dough with a fork a few times. Cover the pie plate and place in the fridge for at least 1 hour or up to two days.
Filling
  1. Preheat the oven to 350 degrees F.
  2. Beat together the pumpkin, heavy cream, maple syrup, bourbon, vanilla, eggs, cinnamon, ginger, nutmeg and salt in a mixing bowl until combined. Pour the mixture into the bottom of your chilled pie crust.
  3. Place the pie in the middle rack of the oven and bake for 50-55 minutes or until the center has just a little jiggle left to it. If the top of the pie is burning before the center is done, cover with foil. Allow the pie to cool completely, about 30 minutes and then chill until ready to serve. Just before serving, sprinkle the pie with sugar. Using a kitchen torch, brûlée the top of the pie until the sugar has melted and caramelized. Slice and serve!

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter