PUMPKIN PIE BRûLéE
Categories Dessert Bake Thanksgiving Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
MINI PUMPKIN PIES
Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
- Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
- Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g
LEFTOVER PUMPKIN PIE BRULEE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 7m
Yield 5 servings
Number Of Ingredients 2
Steps:
- Peel crust off the outside of overturned pieces of pie and line the inside of small ramekins of coffee cups with the pie crust pieces. Spoon pumpkin pie filling (straight from the pie!) equally into small ramekins or stoneware coffee cups.
- Sprinkle a tablespoon of sugar over the filling in each ramekin.
- Using a mini-torch, torch the top until sugar is caramelized. The ramekins can also be browned under a broiler. If using a broiler, stick the cups inside a pan filled with 1/2-inch of water and place under the broiler until just browned on top.
BRULEED PUMPKIN PIE
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com). That step is optional, though -- the pie is terrific without it, too. Note: the total time for this recipe includes making the dough, cooling, and chilling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 17h
Number Of Ingredients 12
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.
More about "mini pumpkin pie brulees recipes"
MINI PUMPKIN PIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (23)Category DessertCuisine AmericanTotal Time 3 hrs
- I like to make sure my pie dough is prepared before I begin the mini pies. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk and mixing bowl– beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. You’ll have about 3 cups of filling. Cover and refrigerate filling until step 6.
- Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. Nonstick spray is best. (If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, shape, fill, and bake then roll out the 2nd pie dough, shape, fill, and bake.)
- Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
MINI PUMPKIN PIE BRûLéES - PEPPERIDGE FARM
From pepperidgefarm.com
Servings 36Estimated Reading Time 1 min
BOURBON BRûLéE PUMPKIN PIE - BRûLéE PUMPKIN PIE …
From howsweeteats.com
PUMPKIN PIE CREME BRULEE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
BRûLéED PUMPKIN PIE - BROMA BAKERY
From bromabakery.com
PUMPKIN CREME BRULéE RECIPE BAKED IN MINI …
From kudoskitchenbyrenee.com
BRûLéED BOURBON-MAPLE PUMPKIN PIE RECIPE | BON …
From bonappetit.com
MINI PUMPKIN PIE BRûLéES – PUFF PASTRY
From puffpastry.com
Servings 36Total Time 1 hr 40 minsEstimated Reading Time 2 mins
MINI PUMPKIN PIE BRûLéES – [STAGE] PUFF PASTRY
From stage.puffpastry.com
OUR BEST PIE RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
HEY, PUMPKIN! CRèME BRûLéE PIE - TASTEFULLY SIMPLE BLOG
From blog.tastefullysimple.com
CRèME BRULéE PUMPKIN PIE - THE FOOD CHARLATAN
From thefoodcharlatan.com
HOW TO BRULEE A PUMPKIN PIE - FOOD NETWORK
From foodnetwork.com
MINI PUMPKIN PIE BRULEES – RECIPES NETWORK
From recipenet.org
CRèME BRûLéE PUMPKIN PIE RECIPE WITH PHOTOS | POPSUGAR FOOD
From popsugar.com
BRûLéED CLASSIC PUMPKIN PIE RECIPE - A COZY KITCHEN
From acozykitchen.com
You'll also love