Leftover Pumpkin Pie Cranberry Brulee

From what we know about pumpkin pie, there are a ton of similarities to creme brulee. Creme brulee is made of eggs, milk, and sugar that is set by baking. Pumpkin pie is made of eggs, milk, sugar, with the addition of pumpkin puree and also set by baking. So if we have a creme component already made, all we are missing is some burnt sugar on top.

Pumpkin Pie Cranberry Brulee

Ingredients:

Quick Cranberry Sauce (If you don’t have some)

  • 110 g White Sugar

  • 110 g Water

  • 110 g Cranberries

  • Piece of Orange Peel

  • 1 Cinnamon Stick

Brulee Ingredients:

  • Leftover Pumpkin Pie

  • Leftover Cranberry Sauce

  • White or Turbinado Sugar

Directions:

Prep List:

  1. Gather all ingredients

  2. Peel a piece of orange

Cranberry Sauce:

  1. Add the sugar and water to a small saucepan over medium heat. Bring to a boil.

  2. Add the cranberries, orange peel and cinnamon stick. Turn the heat to medium low and let simmer for 10 minutes.

  3. Remove the orange peel and cinnamon stick and transfer to a serving dish.

Brulee

  1. Place a layer of pumpkin pie to halfway fill a ramekin or small bowl, add a spoonful of cranberry sauce, and add another layer of pumpkin pie filling to top.

  2. Sprinkle the sugar over the top of the ramekin.

  3. Using a small blow torch, torch the sugar until it caramelizes and browns.

  4. Move to the fridge for 5 minutes to let cool and harden before eating.

Ethan Chlebowski