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Thanksgiving countdown: Bruleed pumpkin pie

November 13, 2009 |  8:42 am

What we like about this pumpkin pie is that is that it must be made ahead -- you have to allow the crust to freeze for a minimum of a few hours, or overnight, and also let the filling freeze overnight. Here's your recipe for Bruleed pumpkin pie: 

--Rene Lynch

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Photo credit: Iris Schneider / Los Angeles Times