BRÛLÉE-TOPPED PUMPKIN PIE

This twist on the traditional Thanksgiving pumpkin pie is a welcome update to an old favorite. Brûléeing the top adds a crunchy, sweet texture to the smooth pumpkin filling.

1 (16-ounce) can pumpkin puree (not pumpkin pie filling)

1 (14-ounce) can sweetened condensed milk

2 large eggs

1 tablespoon pure vanilla extract

½ teaspoon pumpkin pie spice

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ cup packed light brown sugar

1 piecrust, blind-baked (recipe on page 116 and instructions on page 117)

Fine sugar for brûlée top

4 tablespoons superfine sugar, divided

Makes 1 pie, approximately 10 servings

1. Preheat the oven to 425 degrees.

2. Whisk the pumpkin puree, condensed milk, eggs, vanilla, pumpkin pie spice, cinnamon, ginger, and brown sugar together in a large bowl until the mixture is very smooth. Pour it into the blind-baked piecrust.

3. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for 40 minutes longer. Lightly cover the perimeter of the crust with foil if it starts to brown.

4. Remove the pie from the oven when the center is set, and let it cool completely. Refrigerate the pie until you are ready to serve it.

5. Just before serving, sprinkle the pie evenly with some of the superfine sugar. Heat the sugar with a butane torch until caramelized, turning the pie for even browning, about 1 minute. Let the pie stand until the topping hardens. To get a thick, caramelized sugar crust, repeat this, with just a light sprinkling each time. Return to the refrigerator until the topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.

Note: If you don’t have a butane torch, you can brûlée the top of the pie in your oven’s broiler. Turn on broiler and lightly cover the perimeter of the pie’s crust to prevent browning. Sprinkle pie evenly with 2 tablespoons fine sugar and place under broiler until top is caramelized. Watch closely to prevent burning. Remove the pie from the oven, and let it stand until the topping hardens. To get a thick, caramelized sugar crust, repeat this, with just a light sprinkling each time. Return the pie to the refrigerator.

MAKE IT AHEAD: Make the pie the day before, and keep it in the refrigerator. About 30 minutes before serving, brûlée the top and return the pie to the refrigerator to set.