Pumpkin Pie Brûlée

Pumpkin Pie Brûlée
Photo by Brian Leatart


  • 16 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 ¼ cups whipping cream
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1 teaspoon ground ginger
  • + 3 more ingredients
    • Flaky Pie Crust Dough
    • 1 15-ounce can pure pumpkin
    • 1 ground cloves

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 sid...

View full recipe at Epicurious


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