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

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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