1/2 tsp ginger, ground
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
3 large eggs
1 cup of heavy cream
1/4 cup bourbon
1/4 cup white sugar (for the brûlée topping)
Instructions:
Oven Setup: Heat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Set aside.
Mixing the Filling: In a large bowl, combine the pumpkin puree with brown sugar, salt, cinnamon, ginger, cloves, and nuteg. Mix until the spices are evenly distributed through the pumpkin.
Integrating Eggs and Liquids: Incorporate the eggs into the mixture one at a time, blending thoroughly after each addition. Follow with the heavy cream and bourbon, mixing to a smooth consistency.
Filling the Pie: Transfer the filling into the prepared crust, smoothing out the top. Bake for about 50-60 minutes, or until the filling sets and a knife inserted into the center comes out clean.
Cooling Down: Allow the pie to cool on a wire rack, ensuring it cools thoroughly to set the texture and enhance the flavors.
Adding the Brûlée: Before serving, evenly spread the granulated sugar over the pie. Caramelize with a torch until the sugar bubbles and browns to create a crispy topping. Alternatively, broil the pie briefly, watching closely to avoid burning.
continued on next page
