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Instructions:
1. Prepare the Crust: Preheat your oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish, pressing it firmly into place.
2. Make the Filling: In a mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
3. Bake the Pie: Pour the pumpkin filling into the prepared pie crust. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C). Continue baking for another 40-50 minutes, or until the center of the pie is set and a knife inserted into it comes out clean.
4. Cool and Caramelize: Let the pie cool completely. Once cooled, evenly sprinkle the brown sugar over the top. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust.
5. Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
6. Serve: Slice the Pumpkin Pie Brûlée and serve with a generous dollop of vanilla whipped cream.
Notes:
– Cooling is Key: Ensure the pie is fully cooled before adding the brûlée topping to keep the sugar from melting into the pie.
– Vanilla Option: Substitute bourbon vanilla extract with regular vanilla extract if preferred.
Nutrition and Serving Information:
– Prep Time: 20 minutes
– Cooking Time: 65 minutes
– Total Time: 1 hour 25 minutes
– Calories: Approximately 350 kcal per slice
– Servings: 8
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