2 cups pumpkin puree
1 cup heavy cream
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
Butternut squash puree (optional)
Coconut cream or almond milk (for lighter option)
Maple syrup or coconut sugar (as a substitute for brown sugar)
¼ cup unsweetened applesauce (for vegan alternative)
Preheat your oven to 350°F (175°C). Prepare a larger baking dish by filling it with water, which will be used to bake the pie in a water bath.
In a large bowl, combine the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk everything together until smooth.
Pour the filling into your chosen pie dish. Place the pie dish into the prepared baking dish filled with water.
Bake for 50-60 minutes. The pie is done when the center is slightly set but still has a little jiggle.
Remove the pie from the oven and the water bath, and allow it to cool for at least 2 hours at room temperature, then refrigerate until you’re ready to serve.
When ready to serve, sprinkle an even layer of sugar on top of the cooled pie and use a kitchen torch to caramelize it.
Let the caramelized top cool for a few minutes until it’s set. Slice, serve, and enjoy!
