Pumpkin Pie Brûlée with Vanilla Whipped Cream
Ensure the pie is completely cool before applying the brûlée topping to avoid melting the sugar into the filling. For the best results, chill the mixing bowl and beaters before whipping the cream.
Ingredients
- For the Pumpkin Pie:
- For the Vanilla Whipped Cream:
Instructions
- Prepare the Pie Crust:Preheat yourovento 425°F (220°C). Line a 9-inch pie dish with the unbaked pie crust.
- Mix the Filling:In a large mixing bowl,whisktogether the pumpkin puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
- Bake the Pie:Pour the pumpkin mixture into the pie crust. Bake at 425°F for 15 minutes. Reduce theoventemperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the center is set. Cool completely on awire rack.
- Caramelize the Topping:Once the pie has cooled, sprinkle the brown sugar evenly over the top. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust.
- Make the Whipped Cream:In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve:Slice the pie and serve each piece with a generous dollop of vanilla whipped cream.
Notes
Ensure the pie is completely cool before applying the brûlée topping to avoid melting the sugar into the filling.
For the best results, chill the mixing bowl and beaters before whipping the cream.
Nutrition
- Calories: 350 kcal
- Sugar: 28g
- Fat: 17g
- Carbohydrates: 44g
- Protein: 6g