Chef Ernesto prepares a delicious Pumpkin Pie Crème Brulee with ChefZone’s exclusive Bountiful Harvest Solid Packed Pumpkin.

Ingredients:

Pumpkin pie

• 1 Pillsbury 9” Regular Pie Crust (available at ChefZone)
• 1 Cup Bountiful Harvest Solid Packed Pumpkin (available at ChefZone)
• ½ Cup Sweetened Condensed Milk
• 1 Egg Yolk 1 tbsp. McCormick Pumpkin Spice Powder

Crème Brulee Custard

• 4 Egg Yolks
• 2 Cups Heavy Cream
• ½ Cup Granulated Sugar
• 1 tsp. Real Vanilla Extract

Steps

1. Pre-heat oven to 350 degrees.
2. With a fork, dock the bottom and sides of the pie crust.
3. Bake the crust for about 5 to 7 minutes. Let cool.
4. In a food processor, combine pumpkin, sweetened condensed milk, spice, and egg yolk to make the pumpkin pie filling. Process for about 3 minutes. Pour the filling into the semi-baked pie crust and spread evenly.
5. Bake for about 5 minutes and let cool.
6. Make the crème brulee filling. Mix 4 egg yolks, sugar, and vanilla thoroughly for about 3 to 4 minutes.
7. In a non-reactive pot, bring heavy cream to a quick boil.
8. Slowly add the heavy cream into the mixture.
9. Pour contents on to the pumpkin pie shell.
10. Bake for about 5 to 7 minutes at 300 degrees.
11. Let pie cool completely.
12. Top cooled pumpkin crème brulee pie with granulated sugar.
13. Use a kitchen blow torch (available at ChefZone) to heat sugar until completely caramelized.
14. Serve with a side of whipped cream (optional) and enjoy!