Pumpkin Pie Brûlée

This Thanksgiving I made 20 crème brûlées for my mom’s side of the family for our get-together. I normally just use the broiler to melt the sugar, but this time I decided to simplify it, give in and get the torch. I started going a little crazy that week with torching things and this recipe is one of those consequences.

I know it’s January and we should be putting the pie and pumpkin behind us, but I couldn’t help sharing this (very tasty) dessert. I hate to admit, but this was just a recipe on the back of an extra large vat of Libby’s pumpkin pie mix, neatly written out HERE. I won’t bore you with an exact replica of it on this blog. It’s a great recipe and a delicious pie.

BUT, now comes the fun part! Once you make the pie and are ready to serve, take out your brûlée torch, sprinkle your pie with a thick layer of sugar and let your inner pyro out!

Let the pie cool for a bit and then you have a crunchy, sugary crunch! Enjoy!

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