Tis the season for pumpkin pie. Ten years ago (wow, 10 years!!), we posted a recipe after making a fall pumpkin pie and found ourselves with leftover filling. You know the problem, not enough filling to make a whole second pie, but the idea of tossing the extra unthinkable. We decided to bain-marie the remainder. When the little custards came out of the hot water bath, they seemed to want a bit of crunch. Out came the kitchen torch and a little sugar for a satisfying brûlée finish. And so, a new recipe for our repertoire was born.

Here is the link to the original recipe and post: https://cutterlight.com/2015/11/15/maple-pumpkin-pie-brulee-or-what-to-do-with-leftover-pie-filling/

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