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.
LEFTOVER PUMPKIN PIE BRULEE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 7m
Yield 5 servings
Number Of Ingredients 2
Steps:
- Peel crust off the outside of overturned pieces of pie and line the inside of small ramekins of coffee cups with the pie crust pieces. Spoon pumpkin pie filling (straight from the pie!) equally into small ramekins or stoneware coffee cups.
- Sprinkle a tablespoon of sugar over the filling in each ramekin.
- Using a mini-torch, torch the top until sugar is caramelized. The ramekins can also be browned under a broiler. If using a broiler, stick the cups inside a pan filled with 1/2-inch of water and place under the broiler until just browned on top.
PUMPKIN PIE CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
- In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
- In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
- Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
- Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
- Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
- *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
- 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
Categories Dessert Bake Thanksgiving Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
CHEF JOHN'S PUMPKIN CREME BRULEE
This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
- Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
- Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
- Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
- Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 34.2 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 127.5 mg, Sugar 30.8 g
PUMPKIN BUTTERFINGER® BRULEE PIE
This pie idea popped into my head when I had a craving for Butterfingers® while watching Pumpkin Wars on HGTV! Serve with whipped cream.
Provided by MicheleR1
Categories Fruits and Vegetables Vegetables Squash
Time 2h23m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 50.2 g, Cholesterol 60.2 mg, Fat 16.4 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 7 g, Sodium 537 mg, Sugar 31.3 g
More about "pumpkin pie brûlée recipes"
PUMPKIN PIE BRûLéE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (9)Servings 8
PUMPKIN PIE CREME BRULEE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PUMPKIN CRéME BRûLEé {PERFECT TO MAKE AHEAD ... - CHELSEA'S …
From chelseasmessyapron.com
PUMPKIN BRULEE RECIPE
From crecipe.com
PUMPKIN BRULEE TART BY THE REDHEAD BAKER FOR #PUMPKINWEEK
From theredheadbaker.com
PUMPKIN PIE CREME BRULEE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
MINI PUMPKIN PIE BRûLéES - PEPPERIDGE FARM
From pepperidgefarm.com
PUMPKIN CREME BRULEE RECIPE - WHITE ON RICE
From whiteonricecouple.com
PUMPKIN CREME BRULEE IS THE PUMPKIN DESSERT YOU NEED THIS FALL
From foodnetwork.ca
BRûLéED PUMPKIN PIE RECIPE - CHRISSY MEETS WORLD
From chrissymeetsworld.com
CRèME BRULéE PUMPKIN PIE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BOURBON BRûLéE PUMPKIN PIE - BRûLéE PUMPKIN PIE RECIPE
From howsweeteats.com
CRèME BRûLéE PUMPKIN PIE RECIPE WITH PHOTOS
From popsugar.com
LEFTOVER PUMPKIN PIE BRULEE RECIPE
From crecipe.com
PUMPKIN BRûLéE TART RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN CRèME BRûLéE - A DASH OF MEGNUT
From adashofmegnut.com
PUMPKIN PIE CREME BRûLéE - ARTZY FOODIE
From artzyfoodie.com
BRûLéED PUMPKIN PIE - BROMA BAKERY
From bromabakery.com
BRûLéED BOURBON-MAPLE PUMPKIN PIE RECIPE | BON APPéTIT
From bonappetit.com
PUMPKIN PIE CRèME BRûLéE - ZEST & SIMMER
From zestandsimmer.com
BRûLéED CLASSIC PUMPKIN PIE RECIPE - A COZY KITCHEN
From acozykitchen.com
PUMPKIN PIE CRèME BRULEE | CHEFZONE | BRINGING OUT YOUR INNER CHEF
From chefzone.com
CRèME BRûLéE PUMPKIN PIE - INHERITED SALT
From inheritedsalt.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
PUMPKIN PIE CRèME BRûLéE RECIPE
From blog.ksvadl.com
THE BEST PUMPKIN CREME BRULEE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
PUMPKIN PIE CREME BRULEE WITH CRISPY BURNT SUGAR TOPPING
From thehappygrazer.com
PUMPKIN PIE CRèME BRûLéE - CIVILIZED CAVEMAN
From civilizedcaveman.com
BRULEED PUMPKIN PIE WITH SHORTBREAD CRUST | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
PUMPKIN CREME BRûLéE RECIPE • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
BEST PUMPKIN CREME BRULEE TARTS RECIPES | BAKE WITH ANNA OLSON …
From foodnetwork.ca
QUICK EASY CANNED PUMPKIN RECIPES - THERESCIPES.INFO
From therecipes.info
PUMPKIN BRULEE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MAPLE PUMPKIN BRûLéE PIE | SAVEUR
From saveur.com
EASY PUMPKIN SPICE CRèME BRûLéE L RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
PUMPKIN CUSTARD BRûLéE FROM LEFTOVER PUMPKIN PIE FILLING
From garlicandzest.com
EASY PUMPKIN CREME BRULEE RECIPE - HAPPY HOOLIGANS
From happyhooligans.ca
PUMPKIN PIE CRèME BRULEE | VERY BEST BAKING
From verybestbaking.com
CHOCOLATE & PUMPKIN BRULEE PIE | CHOCOLATE RECIPES | JAMIE OLIVER
From jamieoliver.com
CRèME BRûLéE PUMPKIN PIE | THE VANILLA BEAN BLOG
From thevanillabeanblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search