In a grown-up twist on traditional pumpkin pie, this dessert combines the smoothness of a custard pie with the crisply burnt goodness of creme brulée. Use whatever pie dough recipe you prefer here (even store-bought crusts will work). For an extra-crispy crust, refrigerate the dough for 2 hours before blind-baking. If you use canned pumpkin, be sure to use the unsweetened, pure pumpkin variety and not pre-seasoned pumpkin pie filling.

Bruléed Pumpkin Custard Tart

Ingredients:

• Dough for 1 pie crust
• 1 cup pumpkin puree (drained if fresh)
• 1/3 cup whole milk
• 1/3 cup heavy cream
• 1/3 cup sugar, plus 1/4 cup for topping
• 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon freshly grated ginger
• pinch salt
• 2 whole eggs plus 2 egg whites, lightly beaten

Special Equipment:

• 9″ round fluted tart pan, buttered

Preheat oven to 400 degrees. Fit pie dough into the tart pan and dock with a fork. Bake for 15 minutes and cool, in pan, on a wire rack.

Lower oven temperature to 350 degrees. In a large bowl, whisk together milk, cream, 1/3 cup sugar, vanilla, spices, salt, and eggs until well-combined. Pour into crust and bake for 40-45 minutes, or until filling is almost set. Cool to room temperature, then cover and chill 6 hours or overnight.

Just before serving, sprinkle remaining 1/4 cup sugar over top of tart; melt sugar under broiler or with a kitchen torch to desired doneness. Serve immediately.

Serves 8-10.