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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.
19

Yield

8

servings

Prep

4

hrs

Cook

hrs

Ready

hrs

 

Ingredients

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
*
teaspoon allspice
*
¾ cup maple syrup
pure
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons 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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 48052% of calories from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 198mg 66%
Sodium 501mg 21%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 10%
Sugars g
Protein 15g
Vitamin A 193% Vitamin C 4%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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