Somehow, I am always left with extra pie filling when I make pumpkin pie, which is fine, it’s not much, but it’s a little annoying to throw it away. Solution: Stick it in ramekins and bake it crème brûlée style. I also like to put a little of this sugar (https://www.spiceandtea.com/bourbon-black-walnut-sugar.html) in it and torch it once the pie has cooled down.
So first things first, find a little extra pie filling from your last pie (or use your favorite pumpkin pie recipe if you want a lot of these little guys). Preheat your oven to 350 degrees. Fill ramekins. Find a pan, I like to use my giant turkey roasting pan, but a glass cake pan will do, and put a few cups of water in the bottom so that the ramekins can rest comfortably but water comes partway up the sides. Put the ramekins in the water bath and bake for 30-35 minutes or until the centers no longer jiggle.
You will then want to cool these babies a bit. While you do that, take some sugar and grind it up with a mortar and pestle. I learned the hard way that using it as is just leads to burnt sugar. The grains of turbinado are just too large to melt nicely.
Once the custard is cooled and your sugar is in manageable bits, spread an even layer of sugar over the top and torch until it melts. You will then cool that so that when you tap a spoon on the surface, the sugar is hard and will crack when you go to eat your dessert.
Pretty easy stuff, right? Enjoy!
Fad Diet 