Description
A classic pumpkin pie with a brûléed sugar topping and fresh vanilla whipped cream for a delightful dessert.
Ingredients
Scale
- 1 unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- For the topping: 1/2 cup granulated sugar
- For the whipped cream: 1 cup heavy cream, 1 teaspoon vanilla extract, 2 tablespoons powdered sugar
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix pumpkin puree, sugar, spices, and salt.
- Beat in eggs one at a time, then stir in heavy cream.
- Pour mixture into pie crust and bake for 15 minutes.
- Reduce oven to 350°F (175°C) and bake for another 40-50 minutes until set.
- Let cool completely, then sprinkle sugar evenly over the top.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- For whipped cream: Whip heavy cream with vanilla and powdered sugar until soft peaks form.
- Serve pie slices with a dollop of whipped cream.