Leftover Pumpkin Pie Brulee Food

PUMPKIN BUTTERFINGER® BRULEE PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line a 9-inch pie plate with the crust. Spread crushed candy on the bottom.
• Mix 1/2 cup sugar, cinnamon, ginger, salt, and cloves together in a small bowl.
• Beat eggs with an electric mixer in a large bowl until smooth. Add sugar mixture and pumpkin puree; beat on low speed until smooth. Slowly beat in evaporated milk. Pour mixture over crushed candy in the pie crust.
• Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Continue baking until a knife inserted into the center comes out clean, 40 to 50 minutes.
• Remove pie from the oven; cool to room temperature, about 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cover edges of the pie crust with aluminum foil. Sprinkle 1 tablespoon sugar evenly over the pie. Broil until sugar melts and turns golden brown, 3 to 5 minutes.
• Discard aluminum foil. Refrigerate pie until sugar topping hardens, 10 to 15 minutes.

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
• With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
• Add the inside of the vanilla bean to the cream and heat in a casserole.
• When it begins to simmer, remove from the heat. Set aside.
• In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
• Drizzle the hot cream on the mixture of eggs (to not cook them).
• Add pumpkin puree and amaretto (almond liqueur) and stir.
• Strain and pour in 4 ramequins.
• Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.
• Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
• Let cool and put in the fridge at least 2 hours before serving.
• When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
• Put in the oven at Broil unter the broiler. Until it is caramelized.

PUMPKIN PIE BRûLéE

Steps:

• 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.

BRULEED PUMPKIN PIE

Steps:

• Bring milk, cinnamon, vanilla-bean seeds, peppercorns, cloves, and ginger to a simmer in a medium saucepan over medium-high heat. Reduce heat and gently simmer until milk is reduced by half, about 25 minutes. Let mixture cool completely, about 2 hours. Pour through a sieve into a bowl; discard solids. Strained milk can be made ahead and refrigerated up to 2 days.
• Preheat oven to 425 degrees. Beat together eggs in a bowl. Whisk in pumpkin, then granulated sugar and salt. Whisk in strained milk and pour into prebaked piecrust. Place pie on a rimmed baking sheet and cover edges with foil, avoiding custard. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake until custard is just set in center, about 25 minutes more. Let cool completely on a wire rack, at least 2 hours, then refrigerate, uncovered, at least 8 hours.
• When ready to serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of pie (avoid crust). Move a small kitchen blowtorch back and forth across sugar until caramelized. Repeat with remaining 2 tablespoons sugar, making a second caramelized layer, and serve immediately.