Pumpkin Pie Brûlée

Last minute idea for those of you who need a Thanksgiving Pie for today or for anyone who needs a great dessert for dinner tonight.

I absolutely love the crisp topping that gives way to the creamy pie. Kind of like yesterday’s recipe. But not at all like it.

Pumpkin Pie Brûlée


Flaky pie crust dough (recipe below)
1 15-ounce can pure pumpkin
3/4 cup plus 4 tablespoons sugar
3 large eggs
1 1/4 cups whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon salt


1. Preheat oven to 375°F.

2. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.

3. Reduce oven temperature to 350°F.

4. Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes.

5. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.

6. Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.

Flaky Pie Crust Dough


1 1/4 cups flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
2 tablespoons (or more) ice water


1. Whisk flour and salt in medium bowl to blend. Add butter and shortening. Rub in with fingertips until very coarse meal forms. Sprinkle with 2 tablespoons water. Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry.

2. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before using.)

Recipe from Bon Apétit Magazine

Whether or not it is Thanksgiving in your neck of the woods, be assured that today I am so thankful for all of you.

I love my family, my real friends and my friends in the imaginary reaches of my life. I am thankful for you all.

Here is some thank you music.

Yo La Tengo has some words we should all live by, even if great big cadillacs with gangster whitewalls and a TV antenna in the back isn’t on your wish list.
Yo La Tengo-Be Thankful For What You Got

Thank you to The Pale Fountains for all of their grand arrangements. Music that always makes me happy.
The Pale Fountains-Thank You

Check out Yo La Tengo and buy the band’s music on their Website.

Buy The Pale Fountains’ music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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