Brûléed Bourbon-Maple Pumpkin Pie
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
48
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Granulated Sugar1 tsp
Kosher Salt1 large
Egg Yolk1 tsp
Apple Cider Vinegar4 large
Egg1 cup
Sour Cream2 tbsps
Bourbon1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 tsp
Mace (ground optional)1 cup
Heavy CreamDirections:
1
For chocolate pie dough: Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine
2
Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining
3
Transfer to a large bowl
4
Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl
5
Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined
6
Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces)
7
Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters
8
Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine
9
Repeat process twice more (all pieces of dough should be incorporated at this point)
10
Form dough into a 1"-thick disk
11
Wrap in plastic; chill at least 1 hour
12
DO AHEAD: Dough can be made 2 days ahead
13
Keep chilled, or freeze up to 3 months
14
Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine
15
Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining
16
Transfer to a large bowl
17
Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl
18
Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined
19
Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces)
20
Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters
21
Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine
22
Repeat process twice more (all pieces of dough should be incorporated at this point)
23
Form dough into a 1"-thick disk
24
Wrap in plastic; chill at least 1 hour
25
DO AHEAD: Dough can be made 2 days ahead
26
Keep chilled, or freeze up to 3 months
27
For filling and assembly: Roll out disk of dough on a lightly floured surface into a 14" round
28
Transfer to a 9" pie dish
29
Lift up edge and allow dough to slump down into dish
30
Trim, leaving about 1" overhang
31
Fold overhang under and crimp edge
32
Chill in freezer 15 minutes
33
Place a rack in middle of oven and preheat to 350°F
34
Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang
35
Fill with pie weights or dried beans
36
Bake until crust is dry around the edge, about 20 minutes
37
Remove paper and weights and bake until surface of crust looks dry, 5–10 minutes
38
Brush bottom and sides of crust with 1 beaten egg
39
Return to oven and bake until dry and set, about 3 minutes longer
40
(Brushing crust with egg and baking will prevent a soggy crust
41
) Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if using, and remaining 3 eggs in a large bowl; set aside
42
Pour maple syrup into a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil
43
Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes
44
Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth
45
Gradually whisk hot maple cream into pumpkin mixture
46
Place pie dish on a rimmed baking sheet and pour in filling
47
Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50–60 minutes
48
Transfer pie dish to a wire rack and let pie cool
49
Just before serving, sprinkle pie with granulated sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown
50
DO AHEAD: Pie can be baked 1 day ahead (do not brûlée)
51
Cover and chill
52
Roll out disk of dough on a lightly floured surface into a 14" round
53
Transfer to a 9" pie dish
54
Lift up edge and allow dough to slump down into dish
55
Trim, leaving about 1" overhang
56
Fold overhang under and crimp edge
57
Chill in freezer 15 minutes
58
Place a rack in middle of oven and preheat to 350°F
59
Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang
60
Fill with pie weights or dried beans
61
Bake until crust is dry around the edge, about 20 minutes
62
Remove paper and weights and bake until surface of crust looks dry, 5–10 minutes
63
Brush bottom and sides of crust with 1 beaten egg
64
Return to oven and bake until dry and set, about 3 minutes longer
65
(Brushing crust with egg and baking will prevent a soggy crust
66
) Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if using, and remaining 3 eggs in a large bowl; set aside
67
Pour maple syrup into a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil
68
Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes
69
Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth
70
Gradually whisk hot maple cream into pumpkin mixture
71
Place pie dish on a rimmed baking sheet and pour in filling
72
Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50–60 minutes
73
Transfer pie dish to a wire rack and let pie cool
74
Just before serving, sprinkle pie with granulated sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown
75
DO AHEAD: Pie can be baked 1 day ahead (do not brûlée)
76
Cover and chill