Got Thanksgiving Leftovers? Make Pumpkin Pie Brulee!
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Ingredients
- Leftover Pumpkin Pie
- 1 tablespoon of white sugar for each ramekin
- Cinnamon Sugar for dusting
- Vanilla bean ice cream or whipped cream for garnish
Instructions
- If you do not have a kitchen torch, place the rack to the upper rung in the oven and put on broil. If you do have one, skip this step.
- On a plate, carefully separate the crust from the filling.
- In a 6 ounce ramekin, line the bottom with the pie crust pieces (sides and bottom). I wouldn’t recommend using the edges as that can dry out.
- Sprinkle the crust with a 1/2 teaspoon of cinnamon sugar mixture.
- Gently place the pie filling on top and lightly press down to get an even surface.
- Sprinkle 1 tablespoon of sugar on top distributing as evenly as possible.
- Pick up the ramekin and turn it from side to side, tapping the sides as you go to help the sugar spread out more. You still should be able to see the filling below. If you have excess dump it out.
- Using a kitchen, torch the top until sugar is caramelized.
- If you do not have one, set the ramekins in a heat-safe pan.
- Fill up the pan with 1/2” of water and place the entire pan on the rack under the broiler.
- Broil just until the top is browned ~5-10 minutes. Be sure to rotate frequently to ensure even caramelization/browning.