BRÛLÉED MAPLE PUMPKIN PIE

Happy Thanksgiving fam! Today is all about spending time with family & friends while eating all the delicious food at the same time. If you’re looking for the perfect pumpkin pie, this is it!

Yield: Makes 1 pie

Ingredients:

For the pie dough:

1 and 1/2 cups all-purpose flour

2 teaspoons granulated sugar

1 teaspoon salt

1/2 cup butter, chilled and cubed

1/4 cup ice water

For the filling:

4 large eggs, divided

1 15-oz. can pumpkin purée

1/4 cup sour cream

2 1/2 tablespoons bourbon

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3/4 cup pure maple syrup

1 teaspoon maple extract

2 teaspoon vanilla extract

1 cup heavy cream

1/4 cup granulated sugar

Instructions:

Roll out dough disc on a lightly floured surface into a 14” round and transfer to a 9” pie dish. Crimp edge as desired. Chill for 15 minutes.

Preheat oven to 350°. Fill pie with pie weights or dried beans. Par-bake crust for 10 minutes. Carefully remove pie weights/dried beans. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up.

Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, cloves and eggs in a large bowl; set aside. In a small saucepan, combine maple syrup, maple extract and vanilla extract; bring to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thick. Remove from heat and add cream, stirring with a wooden spoon until smooth. Gradually whisk hot maple cream into pumpkin mixture.

Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center slightly jiggles, 50–60 minutes. Transfer o a wire rack and let pie cool.

To serve: Add sugar evenly to top of pie. Use a kitchen torch to brûlée until sugar is dark brown and melted.

BRÛLÉED MAPLE PUMPKIN PIE