Pumpkin Pie Brûlée

With its crisp sugary topping, this creamy dessert combines the best of two worlds: pumpkin pie and crème brûlée.

1 disc Flaky Pie Crust Dough
1 (15 oz) can pure pumpkin
¾ cup + 4 Tbsp. sugar, divided
3 large eggs
1¼ cups whipping cream
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground nutmeg
1 pinch ground cloves
¼ tsp. sea salt

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Roll out dough on lightly floured surface to 12" round. Transfer to a 9" diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze for 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

Whisk pumpkin and ¾ cup sugar in large bowl to blend. Whisk in the eggs, then cream, spices and salt. Pour filling into the warm crust. Bake pie until the filling is set in the center, about 50 minutes. Transfer the pie to a rack; cool for 30 minutes. Chill until cold, at least 2 hours and up to 1 day.

Preheat a broiler.

Sprinkle pie evenly with 2 Tbsp. sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 Tbsp. sugar. Broil again until sugar browns, about 1 minute.

Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.

Makes 8 servings.