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On Thanksgiving, the good China comes out. Cloth napkins appear out of a cabinet you never knew existed. Your relatives arrive in their fanciest sweaters and zippiest corduroy. The turkey’s lacquered up like a mid-90s Boston Market commercial. The amount of wine you consume can only be described as impressive. Everything is extra.
Which is why we’re here to tell you how to torch a layer–make that two layers—of shattering caramel onto your pumpkin pie.
When Uncle Len comes to the door and sniffs the air asking, “What kind of pie are you making?” You’ll shout, “BRÛLÉED PUMPKIN PIE, UNCLE LEN!!!!” Gasps will fill the room. Great aunts will whisper, “what did she say?” Your parents will beam and temporarily forget you own them five years’ worth of tuition help. A dog will whimper in confusion. Somewhere, silently, your sister will hope there’s a fire extinguisher somewhere close by.
It will be glorious.
Things you need
Regular white granulated sugar, a pumpkin pie you made the day before, and a hardware store-bought torch (ideally).
Buy the torch the Test Kitchen uses on Amazon for $40 and don't forget the propane ($14)
Pie tips
Claire, the brûlée queen as seen in the video above, bakes her pumpkin pie low and slow, at 325, so that it doesn’t crack on top. It’s done when there’s a “slow wobble,” which is also the name of my signature dance move. Hey, you know what else makes a custard crack? When you take it immediately out of a hot oven into a cool room. Which is why Claire opens the oven an inch, puts a wooden spoon in there, and lets the pie cool at its own pace, OVERNIGHT. If you refrigerate it, condensation forms on top and a wet pie will make sugar dissolve and ruin your brûlée goals. She wanted me to pass on this note about those concerned about leaving the pie out: It will be FINE.
Get Acquainted with Your Torch
Have you ever set dinner on fire on purpose? If this is your first time using a torch, please read the directions and do some practicing. Get used to turning it off and on. When Claire got her first one (#memories) she practiced with it for a week straight. She brûléed everything! If you really want to own Thanksgiving, you could bake some pumpkin pie filling and practice on just the custard. What fun!
Sugar Time
You’re going to sprinkle a tablespoon or two of sugar on top of the pie, but like your sweater, there’s nothing casual about it. From at least eight inches above, drop the sugar near the center of the pie and work your way out. Avoid the crust as much as possible. Sugar on crust = burnt crust. Goal: a SINGLE, EVEN layer of sugar crystals. Little piles of sugar will require more torch time and the longer the flame is on the pie you risk cooking the custard too much and breaking it. AND RUINING THANKSGIVING. Just kidding! You’re doing great. Everything will be fine. Everything is fine.
Torch Time
Make sure little cousin whats-his-name is at a safe distance, make sure your best angle is facing mom’s camera, and torch that sugar. The blue part of the flame should touch the crystals and you need to CONSTANTLY be MOVING the flame. Are my ALL CAPS working? I’m trying to convey importance. No dwelling! The sugar should caramelize in seconds!
Life moves fast when you’re setting pie on fire.
Do a Second, or Third Layer
For Earth-shattering caramel, sprinkle another layer of sugar on top and play it again, Sam.
Then What
Eat it, duh. Best to brûlée before dinner or right before dessert. It won’t hold much longer, and definitely don’t refrigerate it after or it’ll soften. When you cut into the pie, it won’t be as laser sharp as usual. Our tip: Bring the knife down confidently and quickly, cut two slices, and then pull out the first. Wipe off the knife in between each slice. Wipe the sweat off your forehead, you just brûléed a pumpkin pie and there’s nothing, nothing you can’t do now.
