Recipe

Pumpkin Brle Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago With its crisp sugary topping, this creamy dessert combines the best of two worlds: pumpkin pie and crème brûlée. Prep:20m Cook:140m Servings:8	Mountainmam
	crme brle pumpkin cloves nutmeg

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Ingredients

1 15-ounce can pure pumpkin

3/4 cup plus 4 tablespoons sugar

3 large eggs

1 1/4 cups whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of ground cloves

1/4 teaspoon salt

PIe Crust:

1 1/4 cups all purpose flour

1/4 teaspoon salt

5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

1/4 cup chilled solid vegetable shortening, cut into 1/2-inch pieces

2 tablespoons (or more) ice water

Directions

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 sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F.

Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.

Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.

Pie Crust: Makes 1

Whisk flour and salt in medium bowl to blend. Add butter and shortening. Rub in with fingertips until very coarse meal forms. Sprinkle with 2 tablespoons water. Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before using.)

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Comments

snomama 1 year, 1 month ago said:
I've made this and it is one of the best around. Your recipe is better than mine. Will be trying yours first this year. FIVE FORKS..great recipe!

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