Why serve plain pumpkin pie when you can brûlée the top with Calicutts Cinnamon Sugar and dry-aged Vanilla Bean Sugar blends? This simple pumpkin pie recipe fills any fall dessert table with a new spin on a classic tradition.
Cinnamon Sugar Crème Brûlée Pumpkin Pie
Category
Dessert
Ingredients
1 Prepared Pie Crust, room temperature
2 C Pumpkin pie puree
⅓ C Granulated sugar
¼ C Brown sugar, packed
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1½ Tbsp Calicutts Autumn Harvest Spice Blend
1¼ C Half & Half
¼ C Pure maple syrup
2 Eggs, beaten
½ tsp Vanilla Extract
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Calicutts Vanilla Bean Sugar
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Calicutts Cinnamon Sugar
Directions
Preheat oven to 350 degrees with the rack in the lower half of the oven.
Prepare the pie dish with the crust. Refrigerate for 30 minutes.
In a bowl, mix the pumpkin, granulated sugar, brown sugar, and Autumn Harvest.
Add mixture to medium saucepan. Whisk over medium heat until heated through for about 5 minutes.
Add the half-and-half and maple syrup. Whisk until incorporated and remove from heat.
Add the eggs and vanilla extract. Whisk until incorporated.
Add the mixture to the refrigerated pie crust.
Bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. Let cool for one hour.