Créme Brulée Pumpkin Pie

[vc_row][vc_column][vc_column_text]The holiday season wouldn’t be complete without looking forward to the desserts you make while spending time with the ones you love right there in the kitchen with you. Pumpkin pie is of course one of the most classic traditions when it comes to Thanksgiving. This year at Baketivity we put a special twist on the traditional pumpkin pie and we hope that you find a time to bake it and enjoy in each of your homes. From our kitchen to yours we hope that this Créme Brulée Pumpkin Pie with a sweet, toasted, and crackly top accompanied by the familiar flavors of a classic pumpkin pie bring you and your loved ones happiness this season.

Remember the importance of encouraging your little ones to help you in the kitchen whether it be scooping and measuring ingredients, being a mixer, or rolling out dough. This recipe is super simple and is perfect for having your little sous chef helping you each step of the way creating memories no one will forget. Let’s get started![/vc_column_text][vc_single_image image=”40103″ img_size=”full” style=”vc_box_rounded”][vc_column_text]Pie Dough Recipe;

• 1 1/4 cups of all-purpose flour
• 1/2 tsp. salt
• 1/2 cup butter, cold and diced
• 1/4 cup (plus 2-3 tsp. if needed)  cold water

Directions;

Start by combining your flour and salt into a large mixing bowl. Go ahead and and cut in your cold butter until it resembles little crumbs. Cutting in butter just means incorporating your butter using a pastry cutter or fork if you don’t have one.

Stir in your water 1 tsp. at a time until your mixture comes together to form a ball. Bring your dough onto the counter and softly form your dough into a disk shape. Now it’s time to wrap your dough in plastic wrap and refrigerate for 3 hours or overnight.

Once you’ve let your dough chill go ahead and roll it out to fit your pie dish. Place it evenly on your dish and press onto the sides and bottom making sure it is covering the dish evenly. If the sides are overflowing on your dish take a pair of kitchen scissors and trim the edges. That’s it, let’s make the filling!

Pumpkin Pie Filling Recipe;

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 3 Tbs. all purpose flour
• 1/2 tsp. salt
• 1 tsp. ginger
• 1/4 tsp. cloves
• 1/8 tsp. cardamom
• 1/2 tsp. nutmeg
• 2 tsp. cinnamon
• 2 cans pumpkin puree (30 oz.)
• 2 large eggs
• 2 large egg yolks
• 1 1/4 cups of cream
• 4-5 tsp. fine sugar (for the créme brulée effect on top)

Directions;

Preheat your oven to 425 degrees F.

In a large mixing bowl combine your white sugar, brown sugar, flour, salt, and all of the spices.

Add the pumpkin puree, eggs and egg yolks, and the cream. Combine everything with a whisk until there are no lumps and your batter is nice and smooth. Once everything is combined, go ahead and pour your batter into the prepared pie dish. Before you put your pie in the oven cover the edges of your crust with tin foil so you can avoid them being over-baked.

Bake your pie for 12 minutes at 425 degrees F.

After you have baked your pie for 12 minutes at 425 degrees F, lower the temperature to 350 degrees F and bake for about 35-40 minutes. When you go to check on the pie don’t be alarmed if the middle isn’t set yet. It shouldn’t be! So you are on the right track. When you look at your pie in the oven the outer 2 inches closest to your crust should not be jiggly when you shake your dish. Keep your pie in the oven! This is super important. After the 35-40 minutes turn your oven off and open the oven door just a crack to let the pie come to room temperature on it’s own.

Once your pie has come to room temperature go ahead and refrigerate for 2-3 hours or overnight. When you are ready to serve the pie sprinkle the white sugar over the top of your pie. Using a kitchen torch go over the top of the pie making the sugar toasted giving it the créme brulée touch. It will start to sizzle and brown. Make sure to avoid the crust to avoid burning it. If you do not have a kitchen torch, put your oven on high broil and cover your crust with tin foil again and keep an eye on it the whole time in the oven taking it out as soon as the sugar browns. Things can burn very quickly on broil so don’t take your eyes off the pie at this point.

You did it! We hope you enjoy this twist on the traditional pumpkin pie. If you have any questions always feel free to reach out to us on social media or join our Baketivity Facebook group page to see more recipes, have interactive conversations with our baker, or just be part of our community…we would love to have you. Happy Holidays from our family to yours.[/vc_column_text][vc_single_image image=”40101″ img_size=”full” style=”vc_box_rounded”][/vc_column][/vc_row]