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Bruleed Pumpkin Beer Pie

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Ingredients
  

  • 1 Pale ale pie crust
  • ¾ cup heavy cream
  • 2/3 cup packed golden brown sugar
  • ½ cup white sugar
  • 5 large egg yolks
  • ¾ cup brown ale preferably a barrel aged brown ale
  • 1/2 teaspoon salt
  • 2 cups of pumpkin purée
  • 1 tbs cornstarch
  • 2 teaspoons of cinnamon
  • ¼ teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tsp vanilla extract
  • White sugar for brulee topping about 3 tbs

Instructions
 

  • Preheat oven to 375.
  • Roll the pie dough out on a lightly floured surface and line a 9-inch pie pan. Place in the fridge to chill until the filling is ready.
  • In a pot over medium heat, add the cream. Heat until the cream starts to bubble around the edges.
  • In a large bowl whisk together the white sugar, brown sugar and egg yolks. Whisking continually, slowly pour the hot cream into the eggs. Whisk until well combined.
  • Add the remaining ingredients (other than the brulee sugar), whisk until well combined.
  • Pour into the prepared pie pan.
  • Bake at 375 for 50-60 minutes or until the filling puffs slightly and has set around the edges (the center will still be wobbly). Chill until set, at least 4 hours.
  • Just prior to serving, sprinkle the remaining white sugar over the top of the pie in an even layer. Using a culinary torch brulee the sugar until melted and turned a dark amber color.