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Pumpkin Pie Brûlée

Pumpkin Pie Br\u00fbl\u00e9e

Whip out the butane torch, kids. This Pumpkin Pie Brûlée, also from friend Brendan Cox of D.C.'s Circle Bistro, is super simple and just needs that hand-held ignition and flame tip (also good for destroying small patches of weeds and for high-tech lightage of birthday candles). Grandma Mildred may call it untraditional, but again, we say: Bring on the pyromaniac urges.

Pumpkin Pie Brûlée

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About This Recipe

This recipe appears in: In Season: Pumpkin


  • 10 ounces pumpkin puree
  • 3 cups heavy cream
  • 1 cup milk
  • 12 egg yolks
  • 1/2 cup sugar and some for dusting
  • 1 tablespoon ground cardamom


  1. 1

    Combine eggs, cream, milk, pumpkin, sugar and cardamom and place in ten 4-ounce ramekins. Bake in a water bath for 35-42 minutes at 300 degrees, then let them (and yourself if you want) chill. Dust tops with sugar and torch the tops in a broiler or of course with a butane torch. Serve.


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