Pumpkin Brûlée Pie with Brown Sugar Meringue

Prep Time: 45 mins | Cook Time: 75 mins | Course: Dessert | Serves: 8

Pumpkin pie with nice spice, brown sugar pecans pressed into the crust, a crunchy brûléed sugar top, and brown sugar meringue adorning its outer edge; of course, if you wish to forego the meringue a brandy whipped cream adornment would also be perfectly acceptable.

Inspired by Sally of Sally’s Baking Addiction https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/ 

And Jenni Fields at Pastry Chef Online for the brown sugar meringue https://pastrychefonline.com/butterscotch-pie/ 

1 recipe pie crust: https://denosdiner.com/baked-goods/perfect-pastry 

2 Tbsp butter

¼ cup brown sugar

½ cup pecans

Pumpkin Filling:

1 15-oz can pumpkin puree

3 eggs

1 cup brown sugar

1 Tbsp cornstarch

½ tsp salt

2 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg, fresh grated is best

¼ tsp ground cloves

¼ tsp ground allspice

⅛ tsp ground black pepper

1 cup heavy cream

¼ cup milk

2 Tbsp brandy, optional

Brûlée:

⅔ cup sugar

Brown Sugar Meringue:

3 egg whites

¼ tsp salt

¾ cup brown sugar, tightly packed

¼ tsp vanilla

Preheat the oven to 375*. Divide the pastry dough in half folding it into 2 pie discs, reserve one disc for another pie. Roll out one disc of pastry and place in a 9” deep pie plate crimping the edges decoratively. In a food processor, pulse the butter, brown sugar, and pecans together until coarsely ground. Press into the dough along the bottom of the plate. Par-bake pastry for 10 minutes.

In a large mixing bowl, whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, allspice, pepper, cream, milk, and brandy, if using. Pour the filling into the par-baked pastry shell and bake for an additional 50-60 minutes or until the custard is set. The center may still be wobbly and that's okay. May be made and refrigerated 1 day ahead to this point.

On the day of serving, sprinkle approximately ⅔ cup of sugar evenly over the top of the pie and brûlée with a torch until the sugar is nicely darkened and hardens to a glass-like consistency.

In a metal bowl whisk the egg whites, salt and brown sugar together. Set metal bowl over a pan of simmering water and cook while whisking until the sugar is melted and the mixture is very hot, between 140-165*. Remove from the heat and whip in a stand mixer (or hand mixer) with a whisk attachment to stiff peaks, add in the vanilla and briefly whip a few seconds more; the meringue will be lighter in color. Pipe meringue decoratively around the outer edges of the pie. Use a torch to lightly brown the meringue.