Crème brûlée pumpkin pie from Baking for the Holidays: 52 Cozy, Seasonal Treats to Get You through the Winter (page 99) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Pie dough recipe on p. 112.

  • anya_sf on November 25, 2023

    Futzier than most pumpkin pie recipes, I wish I could say it was worth it, but to us it wasn't. The filling was actually too thick and creamy and slightly over-spiced. The crust was quite crisp, making it difficult to cut with a fork. We decided not to bother with the bruleed sugar topping.

  • Jviney on October 10, 2023

    Made for Canadian Thanksgiving 2023. It was yummy, such a smooth texture to the pie. Note the ingredients called for a fully baked crust, still warm but when I got to that part of the instructions, we’re directed to pour the filling into the partially baked crust. I think next time I’ll try the partially baked crust instead of fully.

  • Nkrieda78 on November 26, 2021

    This pie is fantastic! I wish I would have gotten a photo. My husband had fun torching the top. Everyone loved it, everyone that said they don’t even like pumpkin pie, but agreed this was phenomenal. My first bake from this book and I can’t wait to try more!

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