Pumpkin Butterfinger® Brulee Pie

This pie idea popped into my head when I had a craving for Butterfingers® while watching Pumpkin Wars on HGTV! Serve with whipped cream.

• Preparation Time: 15 mins
• Cooking Time: 58 mins
• Total Time: 1 hr 13 mins
• Calories: 368 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can pumpkin puree
• 1 (9 inch) deep-dish pie crust
• 1 tablespoon sugar, or more to taste

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 3

Line a 9-inch pie plate with the crust. Spread crushed candy on the bottom.

Step 4

Mix 1/2 cup sugar, cinnamon, ginger, salt, and cloves together in a small bowl.

Step 5

Beat eggs with an electric mixer in a large bowl until smooth. Add sugar mixture and pumpkin puree; beat on low speed until smooth. Slowly beat in evaporated milk. Pour mixture over crushed candy in the pie crust.

Step 6

Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Continue baking until a knife inserted into the center comes out clean, 40 to 50 minutes.

Step 7

Remove pie from the oven; cool to room temperature, about 1 hour.

Step 8

Cover edges of the pie crust with aluminum foil. Sprinkle 1 tablespoon sugar evenly over the pie. Broil until sugar melts and turns golden brown, 3 to 5 minutes.

Step 9

Discard aluminum foil. Refrigerate pie until sugar topping hardens, 10 to 15 minutes.