Brûlée Topped Pumpkin Pie — Styling My Everyday

I'm not biased when it comes to pie. I've never met a pie I didn't like. That's why when I decided to throw a PIE PARTY with my good friends at StyleBlueprint.com, I wanted it to be all kinds of rustic chic. And, boy was it! Just think—a farm table in the middle of the woods covered in all different kinds of pies, wine and cider, and rustic winter decor surrounded by your favorite friends. Are you are starting to picture the wonderfulness a Pie Party can bring?

When I started planning the party, I knew early on that I couldn't have a PIE PARTY around the holidays and not have a pumpkin pie—the quintessential Thanksgiving dessert. I made this delicious Brûlée Topped Pumpkin Pie for the party and will be recreating it for my Thanksgiving dinner (check out my full Thanksgiving menu and prep HERE).

Photos by the talented Amy Cherry, http://www.amynicolephoto.com

You have to start by making your own pie crust—trust me, it's worth it and I have the best fool-proof pie crust recipe HERE.

Now for that ridiculously good Pumpkin Pie:

Brûlée Topped Pumpkin Pie

1 (16-ounce) can pumpkin puree (not pumpkin pie filling)
1 (14-ounce) can sweetened condensed milk
2 eggs 1 Tablespoon vanilla extract
1/2 teaspoon pumpkin pie seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup packed light brown sugar
1 pie crust fine sugar for brûlée top

Preheat oven to 425 degrees.

Whisk pumpkin puree, condensed milk, eggs, vanilla, sugar and spices together in a large bowl until mixture is very smooth. Pour into blind-baked pie crust.

Bake for 15 minutes, then reduce oven temperature to 350 degrees and bake for 40 minutes more. Lightly cover perimeter of crust with foil if it starts to brown.

Remove the pie from the oven when center is set and let cool completely.

Before serving, sprinkle pie evenly with 2 tablespoons fine sugar. Heat the sugar with a butane torch until caramelized, turning pie for even browning, about 1 minute. Let pie stand until topping hardens. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.