This fusion of pumpkin pie and creme brulee is an extraordinary blend of American and French cuisines that is certain to have your guests asking for more.
The crust is flaky and made from all-purpose flour, salt, butter, and ice water. The pumpkin puree filling is rich and creamy, and is spiced with cinnamon, ginger, nutmeg, and cloves. The crispy topping is a combination of white sugar, heavy cream, and butter.
I still remember the first time I savored this Pumpkin Brulee Pie. I was in France, visiting my aunt who had baked it for dessert. I was amazed by how the flavors and textures complemented each other so perfectly. I knew right away that I had to try making it myself.
To create this scrumptious Pumpkin Brulee Pie, begin by preheating your oven to 375 degrees F (190 degrees C). In a medium-sized bowl, mix together the flour and salt. Cut in the chilled butter until the mixture looks like coarse crumbs. Add the ice water and stir until the dough comes together. Roll out the dough and fit it into a 9-inch pie plate.
Next, in a large bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Add the eggs, half-and-half, melted butter, and vanilla extract. Pour the mixture into the prepared crust. Bake for 15 minutes in the preheated oven. Then, reduce the temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
In a small bowl, mix together the white sugar, heavy cream, and remaining 2 tablespoons of butter. Spread the mixture over the top of the pie. Bake for an additional 10 minutes, or until the topping turns golden brown. Allow the pie to cool before serving.
This Pumpkin Brulee Pie is truly an extraordinary dessert. The combination of flavors and textures is guaranteed to satisfy your taste buds. So, why not give this irresistible dessert a try? You won’t be disappointed!