Pumpkin Pies with a Brûlée Topping

Thanksgiving is almost upon us and while my family doesn’t celebrate it, we have developed a fondness for pumpkin pie since the first pumpkin pie I made for “Chrisgiving” in 2014. To change things up this year, I decided to make individual pies for everyone and for crunch, added a brûlée topping. Yum!

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It was my first time using a blowtorch so some bits got a little darker than anticipated – lots of fun though! 

Ingredients (makes 8)
Pastry
1 ⅔ cups plain flour, sifted
110g butter, chilled
110g pure icing sugar
1 egg yolk

Filling
2 cups pumpkin puree (made by roasting 1 whole butternut pumpkin (skinless), blitzing it into a smooth paste in a blender and then putting it in a sieve for an hour to remove the excess juice)
3 large eggs
½ cup sugar
⅓ cup brown sugar
¾ cup cream
1 ½ teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
A pinch of salt
1 quick grind of pepper

Brûlée Topping
Caster sugar

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Method
For the pastry, place flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tblspns cold water and process until the mixture comes together in a smooth ball. Enclose in a plastic wrap and chill for 30mins.

Preheat the oven to 190°C. Grease 8 10cm loose-bottomed tart pans well with margarine and canola oil spray.

Roll out pastry on a lightly floured surface and lift pastry into a tin, easing into the sides & trimming the excess. Repeat with the remaining tins. Chill the pastry in the tins for 15mins. Line the pastry with baking paper and fill with pastry weights. Blind-bake for 10mins, then remove paper and weights and return to the oven for 5mins or until crisp and lightly golden. Allow to cool slightly.

Meanwhile, whisk eggs and sugar until smooth. Add the pumpkin puree, cream, vanilla and spices and stir until all incorporated.

Remove the baking paper and pie weights and pour mixture into pastry cases. Bake pies in the oven for 10 minutes before reducing the heat to 160°C fan-forced and baking for a further 20-25 minutes, or until the filling has set.

Allow to cool completely before gently removing pies from the tins. These can be served without the brûlée topping as mini pumpkin pies.

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To create the brûlée topping, sprinkle the tops of the pies liberally with caster sugar and then heat with a blowtorch until the sugar has melted and formed a crisp coating. Serve with ice cream or whipped cream. Enjoy!

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Pastry recipe adapted from the delicious. ‘Sweet’ cookbook and pumpkin pie filling recipe from Inspired Taste.net

 

Brown Sugar Pecan Praline Cookies

These cookies are soft and buttery, topped with a brown sugar frosting & crunchy pecan praline. I made these ready for having with tea & coffee at out ‘Chrisgiving’ celebration tonight and I must say I am pleasantly surprised – they are very more-ish and feel appropriately Thanksgiving-y.

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Ingredients (Makes around 35-45 cookies)
For the cookies
250g butter, softened
½ cup white sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla
2 cups plain flour
½ tsp baking soda
½ cup finely chopped pecans

For the praline
1 cup pecans
½ cup white sugar
2 tablespoons water
For the icing
1 cup packed brown sugar
½ cup milk
1 tbsp butter
2 cups icing sugar, sifted
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Method
In a large bowl, beat together butter and sugars until light and fluffy. Add in the egg and vanilla and beat until combined.

Add the flour and baking soda and beat until combined. Gently stir in the chopped pecans.
Cover the dough in cling wrap and refrigerate for at least 30mins.
While the dough is chilling, make the pecan praline. To make the praline, combine all ingredients in a frying pan over a moderate heat and stir well. Continue to stir as the water evaporates and the pecans become covered in white sugar. Continue stirring as the sugar melts to form a toffee around the pecans. Once all of the almonds are coated in toffee, pour onto a tray lined with baking paper to cool. Once cool, cut up with a knife or blitz in a food processor to make a fine crumb.
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I then blitzed these in the food processor for a few seconds to get a finer crumb
Preheat the oven to 160°C fan-forced. Line 3 large baking trays with baking paper. Shape dough into roughly golf-ball sized balls, flatten them with the palm of your hand and place them approximately 4cm apart on the lined baking trays.
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Bake for 10-15 mins or until fully cooked and lightly browned at the edges. Cool for 10 mins on their trays before transferring to a cooling rack.
To make the icing combine brown sugar and milk in a small saucepan over a medium heat. Bring to a boil and boil for approximately 3 mins, stirring constantly. Remove from the heat and stir in butter.
Add in the icing sugar and beat with an electric mixer until smooth. If the frosting is too thin, add more icing sugar (but leave it for a few minutes before doing this as it will thicken over time). If too thick, add more milk.
Spread icing on each cookie and top with praline. Let the icing set fully before storing in an airtight container. Enjoy!
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Adapted from ‘Brown Sugar Pecan Cookies’ from The Recipe Rebel