Pumpkin Pie Brulee

We typically have sweet potato pie, but I’d put this recipe up against my traditional sweet potato one any day. I know my Mom is in heaven shaking her head and rolling her eyes. After we had literally stuffed ourselves we still wanted to try dessert, and this was the first one. Charisse took a bite and then passed it around. Everyone followed suit except for the son who shall remain nameless. He casually and with much gusto finished it off. Every gave him the “really!!” look. I take that as a complement. The next day the few that were left and lost their crunch and of course we ate them anyway. Here’s the recipe.

Leftover Pumpkin Pie Brulee – Food Network Michael Chiarello
Leftover pumpkin pie
5 TBS sugar (or more)

Peel crust off the outside of overturned pieces of pie and line the inside of small ramekins or coffee cups with the pie crust pieces. Spoon the pumpkin pie filling equally into small ramekins or stoneware coffee cups. Sprinkle a TBS 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 ½-inch of water and place under the broiler until just browned on top. I used six small ramekins and 1 TBS was too much sugar. After I torched (caramelized sounds better) the first one I lightly scraped off half the sugar because it was taking too long. Granted it was the first time I used a mini torch so my technique may have been off. The one thing I am certain of is that these were off the chain, over the top, delicious!

Pumpkin Pie
15 oz solid pack pumpkin
2 eggs
1 cup packed brown sugar
15 oz can evaporated milk
1 tsp cinnamon
1 tsp cardamom
1 tsp nutmeg
½ tsp apple pie spice
1 TBS flour
1 tsp vanilla

Preheat oven to 400° F. Thoroughly blend all ingredients and pour into an unbaked pie shell. Bake 20 minutes. Reduce temperature to 350° and bake 40 minutes longer, or until knife inserted comes out clean.

After an online search for wine and meal pairings I chose Gewurztraminer and Shiraz. Many many years ago when I was working in retail, I managed the Sweets and Treats Shop at Jacobson’s. Jacobson’s was a fancy smancy department store where the ladies literally would come in their furs to shop during the winter. Anyway, the Sweets and Treats shop also had a wine section and the reps would come in and give me different wines to sample. Gewurztraminer was one of them. Man I miss that job! Part of my duties there were also to set out samples of cheese, crackers dips, etc . I even carved watermelons for display. Back then I had no idea how good I had it or how all I learned there would come in handy later on. I hope you enjoyed seeing and hearing about my 24×24 event. I surely enjoyed sharing it with you. There’s only one thing left to share and it’s my table. I’ll have that ready for you tomorrow.


  1. says

    I have never made brulee but all I have is a huge torch which works only sometimes. I imagine the little one is better. Yours turned out wonderful with a crispy sugary crust. Wish I could have tasted it. Bravo to you for trying new things for the 24X24. Well done.

  2. says

    Love your recipe and you really did a nice match with Gewürztraminer and Shyraz for the 24×24. Both wines can handle the spice and touch of sweetness.
    Judit & Corina

    • says

      We weren’t eating the cranberry orange bars so I decided to toss them. When I opened the container they were in I found a pie brulee that had started to mold. Don’t know how that one slipped by us.


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