clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Pumpkin Crème Brûlée Pie with Rich Piecrust

Pumpkin Crème Brûlée Pie with Rich Piecrust
Servings:
8
Total Time:
about 4 hours
Active Time:
25 minutes

Ingredients

... For the crust
1/2 cup cold unsalted butter, cubed
1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3–4 tablespoons ice water
... For the filling
3 tablespoons unsalted butter, melted
3 large eggs (or 3/4 cup egg substitute), lightly beaten
1 (15-oz) can pumpkin puree
1 (14-oz) can sweetened condensed milk
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
... For the topping
Parchment paper
2/3 cup sugar
Whipped cream (optional)

Steps

  1. Prepare crust. Cut butter into cubes. Process flour, sugar, salt, and cinnamon in food processor bowl, pulsing 3–4 times until combined. Add butter; pulse 5–6 times or until crumbly. Drizzle with water, 1 tablespoon at a time, pulsing until dough begins to form a ball and pull away from the sides. Form dough into a disk shape; wrap in plastic wrap and chill at least 30 minutes.
  2. Preheat oven to 375°F. Roll dough into a 12-inch circle, 1/8-inch thick, on a lightly floured work surface. Carefully roll crust onto rolling pin; unroll into a 9-inch pieplate without stretching. Use kitchen shears to make a tabbed edge; snip 1/2-inch slits into dough about 1/2-inch apart along edge. Press every other tab toward the center of the crust. Cover with plastic wrap; set aside.
  3. Prepare filling. Place pieplate on baking sheet (to catch any drips). Melt butter; beat eggs. Combine in large bowl: pumpkin, milk, eggs, and butter until blended. Stir in pie spice, vanilla, and salt. Pour filling carefully into piecrust. Place on middle oven rack; bake 50–55 minutes or just until filling is set. (Cover edge of piecrust with foil during last 15 minutes of baking to prevent overbrowning.) Cool on wire rack 1 hour; chill 1 hour before serving.
  4. Prepare topping. Line baking sheet with parchment. Heat sugar in medium saucepan on medium-high 3–5 minutes, shaking skillet occasionally but without stirring, or until sugar begins to melt. Reduce heat to low; cook 3–5 minutes, stirring regularly with a wooden spoon, or until melted and golden. Quickly pour syrup onto parchment; spread into thin layer using back of spoon. Let stand 15 minutes to cool, then crack into shards using handle of spoon. Serve pie topped with whipped cream and sugar shards.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/8 recipe) 490kcal; FAT 23.00g; SAT FAT 13.00g; TRANS FAT 1.00g; CHOL 130mg; SODIUM 200mg; CARB 65g; FIBER 3.00g; SUGARS 47g; PROTEIN 9g; CALC 15%; VIT A 150%; VIT C 4%; IRON 10%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star