Pumpkin Butterfinger Brulee Pie Recipes

BRULEED PUMPKIN PIE

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.

PUMPKIN PIE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F. Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2 inch up the sides of ten 6-ounce ramekins. Put the ramekins in a large baking dish or roasting pan and blind bake in the oven, 10 to 12 minutes. Remove and set aside to cool.
• Make the custard: Combine 2 cups cream, the cinnamon, nutmeg and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat. Whisk the egg yolks with the granulated sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 cups cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl. Whisk in the pumpkin.
• Divide the pumpkin mixture among the ramekins. Pour hot water into the baking dish, about halfway up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour. Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
• Lightly sprinkle the custard with turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thicker caramelized sugar crust, repeat, using just a light sprinkling of sugar each time. Let cool.
• In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.

PUMPKIN PIE BRûLéE

Steps:

• Preheat oven to 375°F. 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. Reduce oven temperature to 350°F.
• 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. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.
• 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.

PUMPKIN BUTTERFINGER® BRULEE PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line a 9-inch pie plate with the crust. Spread crushed candy on the bottom.
• Mix 1/2 cup sugar, cinnamon, ginger, salt, and cloves together in a small bowl.
• Beat eggs with an electric mixer in a large bowl until smooth. Add sugar mixture and pumpkin puree; beat on low speed until smooth. Slowly beat in evaporated milk. Pour mixture over crushed candy in the pie crust.
• Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Continue baking until a knife inserted into the center comes out clean, 40 to 50 minutes.
• Remove pie from the oven; cool to room temperature, about 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cover edges of the pie crust with aluminum foil. Sprinkle 1 tablespoon sugar evenly over the pie. Broil until sugar melts and turns golden brown, 3 to 5 minutes.
• Discard aluminum foil. Refrigerate pie until sugar topping hardens, 10 to 15 minutes.

BUTTERFINGER PIE

Steps:

• Mix pudding and milk and let chill.
• Then, add crushed Butterfingers (leaving enough to sprinkle on top of both pies) and 1 container of cool whip to pudding.
• Pour in both pie shells.
• Top with remaining cool whip and sprinkle left over Butterfingers pieces on top of pies.
• Freeze pies and set out 30 - 45 minutes before time to cut.
• (May also substitute Oreo cookies for butterfingers. Use almost entire package of Oreos.).

PUMPKIN BRULEE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
• Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
• Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.