Brûléed Pumpkin Pie
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![Preparation time]()
Prep time45 min![Cooking time]()
Cooking time1 hr![Servings]()
PortionsPortions 8
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
-
8 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, cold and cut into cubes
![avocado sticks]()
- 2 tablespoons chilled vegetable shortening, cut into pieces
- 4 tablespoons ice-cold water
Pumpkin Filling
- 1/2 cup maple syrup
- 1 tablespoon vanilla
- 1 (15 ounce) can pumpkin puree
- 1 cup coconut cream
-
1 cup Country Crock® Plant Cream
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- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/8 teaspoon ground clove
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 3 tablespoons white granulated sugar for Brûlée topping
Country Crock® Plant Cream
-
2 cups Country Crock® Plant Cream, chilled
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- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 350 degrees F.
- Add the flour, sugar and salt to the food processor and pulse to combine. Add the cold Plant Butter and shortening. Process for about 10 seconds, until it looks like a coarse meal.
- While the food processor is running, pour in 4 tablespoons of ice cold water. When it begins to clump together, stop.
- Roll out the dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up the edges and allow the dough to drape down into the dish. Trim, leaving a 1” overhang. Fold the excess dough under and crimp the edge.
- Add the maple syrup and vanilla to a medium saucepan on medium heat and warm for about 2 minutes then remove from the heat and set aside.
- Add to the maple syrup mixture, canned pumpkin, coconut cream, Country Crock® Plant Cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch to a large bowl and blend with a hand mixer until smooth. Pour the mixture into the pie crust.
- Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with aluminum foil. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 5 hours or overnight is best.
- Just before serving, sprinkle the pie with white sugar and, using a kitchen torch, brûlée until the sugar is melted and dark brown.
- Using an electric hand mixer or stand mixer, whisk all the whipped cream ingredients together on high until the Country Crock® Plant Cream thickens and stiff peaks form.
- Slice and serve with Country Crock® Plant Cream. Enjoy!
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