Description
A pumpkin pie with a crème brûlée top.
Ingredients
Scale
for the pie dough:
1 1/4 cups all-purpose flour, plus more for rolling out the dough
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2 to 3 tablespoons ice water or chilled vodka (water is standard in pie crust, but vodka will make your
crust extra flaky!)
for the pie filling:
1 cup granulated sugar, divided, plus more as needed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs plus 1 large egg yolk
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
Instructions
- First, make the pie dough. In a food processor, add the flour, granulated sugar, and salt and pulse to
combine. Add the butter and pulse until the mixture resembles wet sand, about 20 seconds. - Add 2 tablespoons of the ice water, then pulse until a dough begins to form a ball around the blade,
about 20 seconds. If your dough doesn’t come together, add another tablespoon of water and pulse
again. - Turn the dough out onto a clean work surface and flatten it into a 1-inch-thick oval disk. Wrap
the disk tightly in plastic wrap and refrigerate for at least 30 minutes and up to 2 days. - Once the dough has chilled, remove it from the fridge and set it on the
counter to soften for 5 minutes. Lightly dust a clean work surface with flour, unwrap the disk, and place
it on the surface. Use a rolling pin to roll out the dough into a roughly 12-inch circle, dusting the top and
underside with more flour as needed. Carefully roll up the dough around your rolling pin like a scroll,
then drape it into a 9-inch pie pan. Press the dough into the bottom and sides of the pie pan, then use
scissors to trim around the edges of the dough, leaving a ½-inch overhang. - Tuck the overhang of the pie under itself, creating a thick edge around the rim of the pie pan. Lightly
squeeze the edge together using your fingers,
sealing it in place. Use your index finger on one hand and your “peace fingers” on the other hand to
create a crimp around the edges of the pie (see photos on page 96). Place the pie pan, uncovered, in the
fridge to chill while you make your pie filling. - Next, make the pie filling. Preheat the oven to 350°F.
- In a large bowl, combine ¾ cup of the granulated sugar, cinnamon, ginger, cloves, and salt. Add the eggs, extra egg yolk, and pumpkin puree and whisk until combined. Add the evaporated milk and vanilla extract, whisking until homogenous. Remove the prepared pie pan from the fridge and pour in the filling.
- Bake until the pie is set around the edges but still slightly jiggly in the middle, about 1 hour. Remove
the pie from the oven and allow it to cool to room temperature on a cooling rack. Place the pie,
uncovered, in the fridge to cool completely, at least 4 hours and up to 1 day. - Once you’re ready to serve, remove the pie from the fridge and sprinkle the remaining 1/4 cup granulated sugar over the pie. Use a kitchen torch to melt and cook the sugar until it caramelizes, being careful not the burn the sugar. Use the back of a large spoon to lightly “crack” the sugar on top before cutting the pie into slices. This pie is best served right after brûléeing, as the sugar will soak into the pie over time.
- Prep Time: 45 + overnight
- Cook Time: 60