BRULEED PUMPKIN PIE
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com). That step is optional, though -- the pie is terrific without it, too. Note: the total time for this recipe includes making the dough, cooling, and chilling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 17h
Number Of Ingredients 12
Steps:
- Bring milk, cinnamon, vanilla-bean seeds, peppercorns, cloves, and ginger to a simmer in a medium saucepan over medium-high heat. Reduce heat and gently simmer until milk is reduced by half, about 25 minutes. Let mixture cool completely, about 2 hours. Pour through a sieve into a bowl; discard solids. Strained milk can be made ahead and refrigerated up to 2 days.
- Preheat oven to 425 degrees. Beat together eggs in a bowl. Whisk in pumpkin, then granulated sugar and salt. Whisk in strained milk and pour into prebaked piecrust. Place pie on a rimmed baking sheet and cover edges with foil, avoiding custard. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake until custard is just set in center, about 25 minutes more. Let cool completely on a wire rack, at least 2 hours, then refrigerate, uncovered, at least 8 hours.
- When ready to serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of pie (avoid crust). Move a small kitchen blowtorch back and forth across sugar until caramelized. Repeat with remaining 2 tablespoons sugar, making a second caramelized layer, and serve immediately.
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Behram Khalil
[email protected]Wow, this pie looks amazing! I can't wait to try it.
Mikha methela
[email protected]I'm not really a pumpkin pie fan, but I'm curious about this bruleed topping. I might have to give it a try.
Abdul wasay satti
[email protected]This recipe seems a bit complicated. I think I'll stick to my simple pumpkin pie recipe.
Lucinda Loftus
[email protected]I'm not sure if I'm brave enough to try bruleeing the topping. I'm afraid I'll burn it.
Diana Solet
[email protected]I'm definitely going to try this recipe for my next Thanksgiving dinner. It looks and sounds delicious!
Ronnie Parks
[email protected]This pie is a great way to use up leftover pumpkin puree. It's also a nice change of pace from traditional pumpkin pie.
Rihanna Burke
[email protected]I'm not a big fan of pumpkin pie, but this one is pretty good. The bruleed topping is definitely the best part.
Cheyenne Dempsey
[email protected]The bruleed topping on this pie is everything! It adds such a nice touch of elegance and sophistication.
Logan Cobb
[email protected]This pie is so easy to make and it tastes amazing! I've made it for potlucks and parties and it's always a crowd-pleaser.
Lillian Smith
[email protected]I'm not sure what went wrong, but my pie didn't turn out right. The crust was soggy and the filling was grainy.
Darwesh Khan
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. The bruleed topping is my favorite part.
Lucas Antonio Jimenez
[email protected]Wow! This pie was a hit at my Thanksgiving dinner. Everyone loved the unique flavor of the bruleed topping.
Robert Brigham
[email protected]This pie is absolutely delicious! I followed the recipe exactly and it turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Hicham Boulebtina
[email protected]Not a fan. The filling was too runny and the topping was too hard. I think I'll stick to my traditional pumpkin pie recipe next time.
Stewart Kelly
[email protected]I've tried many pumpkin pie recipes over the years, but this one is definitely my favorite. It's the perfect balance of sweet and savory, and the bruleed topping is divine.
Subash Kandal
[email protected]The instructions were clear and easy to follow. I made it for a Halloween party and it was a huge success! The guests loved the presentation and the taste.
Aime Cesaire
[email protected]This was the star of my Thanksgiving feast! The filling was perfectly smooth and creamy, and the bruleed topping added a delightful crunch and caramelized flavor. My family raved about it and asked for seconds.