Brûléed Pumpkin Pie Recipe
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ tsp salt
- 6 tbsps unsalted butter, melted
For the filling
- 2 eggs + 1 egg yolk
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 (15 oz.) can of pumpkin puree
- 1 (12 oz) can evaporated milk (I use Carnation)
- ¼ cup granulated sugar, for brûléeing
Instructions
- Preheat the oven to 350F.
- Add all of the ingredients for the crust into a large bowl and stir to combine. The crust should feel like wet sand but hold its shape when pressed. Pour the graham cracker crust into a 9-inch pie dish, and use your fingertips to press the mixture into the dish, including the sides, to form the crust. Set aside.
- Whisk the eggs, egg yolk and sugar in a large bowl. Add the spices and pumpkin puree, and whisk to combine. Slowly drizzle in the evaporated milk, whisking until the milk is incorporated evenly.
- Pour the filling into the shell. Bake the pie for 1 hour or until the filling is set. Allow it to cool completely. Refrigerate if not serving right away.
- When ready to serve, sprinkle the remaining ¼ cup sugar evenly over the pie. Using a kitchen torch, heat the sugar until it is brown and bubbling but not burnt. If the sugar layer seems thin, repeat with more sugar.
- Serve immediately with whipped cream or vanilla ice cream. Enjoy!