Bruleed Maple Pumpkin Pie
A new twist on a Thanksgiving classic! This pumpkin pie has a rich maple flavor and a delicately crisp bruleed top.
Yield
8 servingsPrep
4 hrsCook
2½ hrsReady
6½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie dough | |||
| 3 ½ | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
all-purpose flour
plus 1 tablespoons, plus more for dusting |
|
| 6 | tablespoons |
butter, unsalted
chilled, cut into pieces |
|
| 2 | tablespoons |
vegetable shortening
chilled, cut into pieces |
|
| 1 | large |
egg yolks
|
|
| ½ | teaspoon |
apple cider vinegar
|
|
| Filling: | |||
| 4 | large |
eggs
|
|
| 15 | ounces |
pumpkin
puree, 1 can |
|
| ¼ | cup |
sour cream
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
allspice
|
|
| ¾ | cup |
maple syrup
pure |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie dough: | |||
| 53 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
all-purpose flour
plus 1 tablespoons, plus more for dusting |
|
| 9E+1 | ml |
butter, unsalted
chilled, cut into pieces |
|
| 3E+1 | ml |
vegetable shortening
chilled, cut into pieces |
|
| 1 | large |
egg yolks
|
|
| 2.5 | ml |
apple cider vinegar
|
|
| Filling: | |||
| 4 | large |
eggs
|
|
| 433.5 | ml/g |
pumpkin
puree, 1 can |
|
| 59 | ml |
sour cream
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 0.6 | ml |
allspice
|
|
| 177 | ml |
maple syrup
pure |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Pie Crust: Pulse granulated sugar, salt, and flour in a food processor. Add butter and shortening and pulse until mixture resembles coarse meal. Transfer to a large bowl.
Whisk egg yolk, vinegar, and ¼ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture. With a fork, mix gently until combined. Add remaining egg mixture and mix until dough just comes together.
Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry bits of dough between layers. Press down to combine. Repeat this process two more times. Form dough into a 1 inch thick disk. Wrap in plastic and chill for at least 1 hour.
Roll out disk of dough on a lightly floured surface into a 14 inch round. Transfer to a 9 inch pie pan. Fit dough to pan. Trim, leaving a 1 inch overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
Place rack in middle of oven and preheat oven to 350℉ (180℃). Line pie dough with parchment paper leaving a 1½ inch overhang. Fill with pie weights or dry beans. Bake until crust is dry around the edges, about 20 minutes. Remove paper and weights and bake until crust looks dry, 5 to 10 minutes. Brush sides and bottom of crust with 1 beaten egg. Return to the oven and bake until dry and set, about 3 minutes.
Pie Filling: Whisk pumpkin purée, sour cream, salt, and spices and 3 remaining eggs in a large bowl; set aside.
Pour maple syrup in a small saucepan: add vanilla extract and bring to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition. Gradually whisk maple cream into pumpkin mixture.
Place pie dish on a rimmed baking sheet and fill with filling. Bake pie, rotating halfway, until set around edge but center barely jiggles, 50 to 60 minutes. Transfer pie to wire rack and cool.
Just before serving, sprinkle pie with sugar and using a kitchen torch, brulee until sugar is melted and caramelized.
adapted from bonappetit. com
