Pumpkin Maple Brûlée Pie
A delightful twist on classic pumpkin pie with a creamy filling and crunchy brûlée topping.
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!
Notes
For a twist, add a dollop of whipped cream or a scoop of vanilla ice cream when serving.