This Pumpkin Pie With A Bruleed Top Shortbread Crust Makes A Statement Food

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.

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

Steps:

• Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
• Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

THIS PUMPKIN PIE WITH A BRULEED TOP + SHORTBREAD CRUST MAKES A STATEMENT

Steps:

• For the shortbread crust, preheat oven to 350˚F
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar and vanilla extract on high speed until light and fluffy
• Add the flour and beat on medium speed just until combined
• Dust your fingers and press the dough, piece by piece, into a pie dish until the dough covers the dish in a thin layer
• Using a fork, prick a few holes into the bottom of the crust
• Transfer to the oven and bake until lightly golden, about 12 minutes
• For the pumpkin pie filling, in a cast-iron skillet over medium-high heat, melt the butter
• Add the pumpkin and salt and cook until tender, about 10-15 minutes, making sure to toss occasionally so the pumpkin does not burn
• Transfer to a blender and add the brown sugar, cornstarch, ground nutmeg, ground cinnamon, vanilla extract, evaporated milk and eggs
• Blend until smooth
• Carefully pour into the prebaked pie crust and bake until puffed up with a slight jiggle, about 40-45 minutes
• Cool the pie for at least 4 hours or overnight
• Before serving, evenly sprinkle the granulated sugar over the top of the pie and brulee with a culinary torch or in the broiler until sugar is melted and caramelized
• Serve with whipped cream and a sprinkle of cinnamon