Ingredients:

  • 1 pre-baked 9-inch pie crust
  • 2 cups heavy cream
  • 15 oz pumpkin puree
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 1/3 cup superfine sugar

Instructions:

  1. Combine heavy cream, pumpkin puree, pumpkin pie spice, and salt in a saucepan over medium heat. Simmer gently until aromatic, but don't let it reach a rolling boil. Note: Boiling can separate the fats.
  2. Whisk egg yolks and 1/2 cup granulated sugar in a bowl until the mixture looks pale and thick.
  3. Slowly pour the hot cream mixture into the yolks in a thin stream while whisking constantly. Keep whisking until smooth to prevent the eggs from cooking.
  4. Pour the mixture through a fine mesh strainer into a pitcher. Note: This ensures the texture is velvety.
  5. Pour the strained custard into your pre baked pie crust.
  6. Bake for 45–55 minutes until the edges are set but the center still has a slight jiggle.
  7. Remove from the oven and cool to room temperature on a wire rack.
  8. Refrigerate for at least 4 hours (or overnight) until the custard feels firm to the touch.
  9. Sprinkle superfine sugar evenly across the top.
  10. Torch the sugar or use the broiler for 1-2 minutes until the sugar bubbles and turns a deep mahogany color.