Pumpkin Pie (With Brûléed Top)

Ingredients

• 1 15 oz can of Pumpkin Puree 
• 1 14 oz can of Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 unbaked pie crust 

Directions

1. Combine pumpkin, milk, eggs, cinnamon, nutmeg, ginger, and salt until well combined and smooth.
2. Prepare pie crust into a 9-inch pie pan.
3. Pour pie mixture into crust.
4. Bake at 425 for 15 minutes, and an additional 35 minutes at 350.
5. Let cool and top with pie crust decorations and/or whipped cream/cool whip.

Want a crunch topping? Try it with a bruleed top!

If you have a kitchen torch, sprinkle a thin layer of sugar on top of a cooled (fridge for 30 minutes will work) pumpkin pie and start torching. Go slowly, but don't stay on one area too long- you can end up messing up the filling if you get it too hot in one place. Once darker and caramelized, add another thin layer of sugar and repeat until you have the thickness you want. Let cool and enjoy!

If using an oven: turn on your broiler, cover your pie crust edges with aluminum foil or a pie crust cover, and sprinkle about two tablespoons of sugar over a chilled pumpkin pie. Broil for a minute right under the broiler (second rack spot is ideal). May take a bit longer- allow it to caramelize. Take out and let rest for 20 minutes and then repeat! :)

Make Pie, Not War.