Bruleed Classic Pumpkin Pie

Filling: 
2 large eggs, plus 1 egg yolk 
1/2 cup white granulated sugar, plus more for topping
2 tablespoons light brown sugar 
1 (15-ounce) can pumpkin puree 
1 1/3 cup heavy cream
3 tablespoons dark rum 
1 1/2 teaspoons ground cinnamon 
1/2 teaspoon ground ginger 
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice 
1/4 teaspoon kosher salt

1. Preheat your oven to 410 degrees F. In a medium bowl, whisk together the eggs, egg yolk, 1/2 cup white granulated sugar, light brown sugar, pumpkin, heavy cream, rum, cinnamon, ginger, nutmeg, allspice and salt. Mix until very smooth; if there are lumps due to the pumpkin puree, run the mixture through sieve.

2. Place your prepared 9-inch pie pan onto a baking sheet (this will help with transferring it in and out of the oven). Pour the pumpkin mixture into your pie crust and brush the edges of the crust with egg wash. 

3. Carefully transfer the pie to the oven and bake for 10 minutes. At the 10-minute mark, bring the oven's temperature down to 325 degrees F. Bake for an additional 40 minutes, and until the center of the pie is set and it jiggles slightly. Allow to cool at room temperature for 1 hour. Transfer to the refrigerator to chill for at least 2 hours. Right before serving, sprinkle the top of the pumpkin pie with 2 teaspoons of sugar. Using a blow torch, move the flame in small circles over the sugar until it melts and turns a light golden brown color. Serve immediately.
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