Because we love pumpkin pie and we love creme brulee, we figured the best of both worlds would be a thin, crackly caramel layer of bronzed sugar on top of creamy pumpkin pie.

From Food Network Kitchen

First, we sprinkled some regular granulated sugar on the pie. Not an exact science, but about three handfuls.

Then we lit our torch, facing away from us. Yours might look different. We pointed the flame down on the sugar, moving it all around about 2 inches over the sugar so it didn’t get burnt in any one place. We tried not to get too close to the crust.

Then we forgot it was not a creme brulee and tried to crack the top with a spoon, out of sheer force of habit. But we soon came to our senses.