Introduction
Say hello to the ultimate autumn treat: Pumpkin Pie Brûlée with Vanilla Whipped Cream! This indulgent dessert combines the creamy goodness of classic pumpkin pie with a caramelized sugar topping, making it perfect for any fall gathering.
Detailed Ingredients with measures
- For the Filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- For the Crust:
- 1 pre-made 9-inch pie crust
- For the Topping:
- 1/4 cup granulated sugar
- For the Vanilla Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
Directions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, milk, eggs, cinnamon, ginger, cloves, and salt until smooth.
3. Pour the pumpkin filling into the pre-made pie crust. Bake for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
4. Let the pie cool completely on a wire rack.
5. Once cooled, sprinkle an even layer of granulated sugar over the top of the pie. Use a kitchen torch to caramelize the sugar, creating that beautiful brûlée crust.
6. For the vanilla whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.
7. Serve each slice of pie with a dollop of vanilla whipped cream.
Nutritional Information
Per serving: Calories: 350 kcal, Carbohydrates: 45g, Protein: 4g, Fat: 18g, Cholesterol: 85mg, Sodium: 350mg, Sugar: 30g.
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare Filling
In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, milk, eggs, cinnamon, ginger, cloves, and salt until smooth.
Step 3: Bake the Pie
Pour the pumpkin filling into the pre-made pie crust. Bake for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
Step 4: Cool the Pie
Let the pie cool completely on a wire rack.
Step 5: Caramelize Sugar
Once cooled, sprinkle an even layer of granulated sugar over the top of the pie. Use a kitchen torch to caramelize the sugar, creating that beautiful brûlée crust.
Step 6: Make Vanilla Whipped Cream
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 7: Serve
Serve each slice of pie with a dollop of vanilla whipped cream.
Notes
Storage
Store any leftover pie in the refrigerator for up to 3 days.
Make-Ahead
You can prepare the pie a day in advance and add the brûlée topping right before serving.
Burning Sugar Caution
If you do not have a kitchen torch, you can use the broiler in your oven to caramelize the sugar. Keep a close eye on it to avoid burning.
Alternative Toppings
Consider adding a sprinkle of nutmeg or allspice for extra flavor, or use a store-bought whipped topping if preferred.
Cook techniques
Whisking Ingredients
Whisk the ingredients together thoroughly to ensure a smooth and well-combined filling. This method helps to incorporate air, creating a light texture for the pumpkin pie.
Baking the Pie
Bake the pie at 350°F (175°C) until the center is set and a knife comes out clean. This technique allows the filling to firm up properly while avoiding over-baking, which can lead to a dry pie.
Cooling the Pie
Allow the pie to cool completely on a wire rack. Cooling prevents additional cooking and helps to set the filling, making it easier to slice.
Creating a Brûlée Crust
Sprinkle an even layer of granulated sugar on top of the cooled pie and use a kitchen torch to caramelize the sugar. This technique creates a crispy, crunchy topping that contrasts beautifully with the creamy filling.
Making Whipped Cream
Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This technique adds air to the cream, making it fluffy and light for a perfect accompaniment to the pie.
FAQ
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth before using it in the recipe.
How do I know when the pie is fully baked?
The pie is done when the center is set, and a knife inserted into the filling comes out clean.
Can I make the pie ahead of time?
Absolutely! You can bake the pie a day in advance and store it in the refrigerator until you are ready to serve.
What if I don’t have a kitchen torch for the brûlée topping?
If you don’t have a kitchen torch, you can place the pie under a broiler for a few minutes to caramelize the sugar. Just watch it closely to avoid burning.
How long can I store leftovers?
Leftover pumpkin pie brûlée can be stored in the refrigerator for up to 3-4 days. Make sure to keep it covered to prevent drying out.
Conclusion
