Pumpkin Maple Brûlée Pie: The Ultimate Pie Recipe
Introduction to Pumpkin Maple Brûlée Pie
As the leaves turn golden and the air becomes crisp, there’s nothing quite like the comforting flavor of pumpkin pie to warm your heart. This Pumpkin Maple Brûlée Pie is a delightful twist on the traditional recipe, combining the rich taste of pumpkin with the sweetness of maple syrup and a crunchy brûlée topping. It’s the perfect dessert to impress your family and friends during the fall season!
A Personal Story Behind My Pumpkin Maple Brûlée Pie Journey
This recipe brings back fond memories of family gatherings where my grandmother would make her famous pumpkin pie. I remember the aroma filling the house, making it impossible to resist a slice. Inspired by her cooking, I decided to add a unique touch to the classic recipe, resulting in this delicious Pumpkin Maple Brûlée Pie that pays homage to those cherished moments.
What Makes This Pumpkin Maple Brûlée Pie Recipe Special?
This pie stands out due to its creamy filling made with 100% pure pumpkin and a hint of bourbon, which adds depth to the flavor. The maple syrup not only sweetens the filling but also pairs beautifully with the spices, creating a warm, inviting taste. The brûlée topping adds a delightful crunch, making each bite a perfect balance of textures.
The Full Pumpkin Maple Brûlée Pie Recipe
Ingredients
- Crust
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice-cold water
- 3/4 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 egg white, lightly beaten
- Filling
- 3 large eggs
- 1 can (15 ounces) 100% pure canned pumpkin
- 1/4 cup sour cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 3/4 cup 100% pure maple syrup
- 1 cup heavy cream
- 3 tablespoons granulated sugar
Instructions
- Prepare the crust: In a food processor, pulse the flour, sugar, and salt together until combined. In a small bowl, whisk together the egg, vinegar, and water. Add the cold butter to the food processor and pulse until the mixture resembles coarse crumbs. Pour the egg mixture over the flour mixture and pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C). Roll out the pie crust on a floured surface into a 12-inch circle. Place it in a pie plate, trimming any excess dough and creating a decorative edge. Cover with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.
- Brush the crust: After 15 minutes, remove the weights and parchment paper. Brush the crust with the lightly beaten egg white, then reduce the oven temperature to 350°F (175°C).
- Make the filling: In a large bowl, whisk together the eggs, pumpkin, sour cream, vanilla, bourbon, and spices until smooth. In a saucepan, gently simmer the maple syrup until warm, then whisk in the heavy cream. Combine this with the pumpkin mixture until fully blended.
- Combine and bake: Pour the pumpkin filling into the pre-baked pie crust. Bake for 55-60 minutes, or until the filling is set but still slightly wobbly in the center. Let the pie cool completely on a wire rack.
- Chill the pie: Refrigerate the pie overnight to allow the flavors to meld and the filling to firm up.
- Brûlée the topping: Before serving, sprinkle a thin layer of granulated sugar over the top of the pie. Use a kitchen torch to brûlée the sugar until golden and crispy. If you don’t have a torch, you can place the pie under the broiler for a few minutes, watching closely to prevent burning.
- Serve and enjoy: Slice the pie and serve it as is, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
Serving Suggestions and Variations for Pumpkin Maple Brûlée Pie
This pie is delicious on its own, but you can enhance it with a variety of toppings. Try serving it with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream for added creaminess. For a unique twist, consider adding a sprinkle of chopped pecans or walnuts on top of the whipped cream. You can also experiment with flavored whipped creams, such as cinnamon or maple, to complement the pie’s flavors.
Frequently Asked Questions About Pumpkin Maple Brûlée Pie
Can I make this pie ahead of time?
Absolutely! This Pumpkin Maple Brûlée Piecan be made a day in advance, allowing the flavors to develop even further. Just be sure to brûlée the top right before serving for the best texture.
What if I don’t have a kitchen torch?
You can use your oven’s broiler. Just be careful and watch the pie closely to avoid burning the sugar topping.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before adding it to the filling.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or enjoy them cold!
Recipe Stats
Prep Time: 45 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 2 hours
Calories per Serving: 380
Servings: 8 slices
Pumpkin Maple Brûlée Pie
Ingredients
Crust
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1 /2 teaspoon white vinegar
- 1 /4 cup ice-cold water
- 3 /4 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 large egg white lightly beaten
Filling
- 1 15 ounces 100% pure canned pumpkin
- 1 /4 cup sour cream
- 2 tablespoons bourbon No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 /2 teaspoon salt
- 1 /4 teaspoon ground ginger
- 1 /4 teaspoon ground nutmeg
- 1 /4 teaspoon ground cardamom
- 1 /8 teaspoon ground allspice
- 3 /4 cup 100% pure maple syrup
- 1 cup heavy cream
- 3 tablespoons granulated sugar
Instructions
- In a food processor, pulse the flour, sugar, and salt until combined. In a small bowl, whisk the egg, vinegar, and water.
- Add cold butter to the food processor and pulse until crumbs form. Sprinkle the water/egg mixture over the flour and pulse until dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the pie crust into a 12-inch circle and place it in a pie plate.
- Trim any excess and create a decorative edge. Cover with parchment paper, fill with pie weights, and bake for 15 minutes.
- Brush with egg wash and reduce the oven temperature to 350°F (175°C).
- In a bowl, whisk eggs, pumpkin, sour cream, vanilla, bourbon, and spices.
- Simmer maple syrup in a saucepan, then whisk in cream.
- Combine with pumpkin mixture and pour into the pie crust.
- Bake for 55-60 minutes until set. Let the pie cool completely.
- Refrigerate the pie overnight.
- Before serving, sprinkle granulated sugar on top and use a kitchen torch to brûlée until golden.
- Serve and enjoy!