Brûléed Bourbon-Maple Pumpkin Pie
Brûléed Bourbon-Maple Pumpkin Pie is a side dish that serves 8. One serving contains 487 calories, 8g of protein, and 28g of fat. For $2.17 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 59216 people were impressed by this recipe. A mixture of ground nutmeg, egg yolk, canned pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Bon Appetit. With a spoonacular score of 62%, this dish is solid. Maple Bourbon Pumpkin Pie #PieWeek, Brûléed Pumpkin Pie, and Bruléed Pumpkin Pie Oatmeal are very similar to this recipe.
Servings: 8
Ingredients:
½ teaspoon apple cider vinegar
2 tablespoons bourbon
1 15-oz. can pure pumpkin purée
¼ cup plus 1 Tbsp. Dutch-process unsweetened cocoa powder
1 large egg yolk
4 large eggs
1¼ cups plus 1 Tbsp. all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
3½ tablespoons granulated sugar
⅛ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup heavy cream
½ teaspoon kosher salt
1 teaspoon kosher salt
¾ cup pure maple syrup, preferably grade B
¼ cup sour cream
6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
½ vanilla bean, split lengthwise, or 1 tsp. vanilla extract
2 tablespoons chilled vegetable shortening, cut into pieces
Equipment:
food processor
bowl
whisk
pie form
oven
baking paper
aluminum foil
sauce pan
wooden spoon
baking sheet
wire rack
Cooking instruction summary:
A kitchen torchPulse cocoa powder, granulated sugar, salt, and 1 cups plus 1 Tbsp. flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.Whisk egg yolk, vinegar, and cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1-thick disk. Wrap in plastic; chill at least 1 hour.DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.Roll out disk of dough on a lightly floured surface into a 14 round. Transfer to a 9 pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1 overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.Place a rack in middle of oven and preheat oven to 350. Line pie with parchment paper or heavy-duty foil, leaving a 1 overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 510 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)Whisk pumpkin pure, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if desired, and remaining 3 eggs in a large bowl; set aside.Pour maple syrup in a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition 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 barely jiggles, 5060 minutes. Transfer pie dish to a wire rack and let pie cool.Just before serving, sprinkle pie with sugar and, using a kitchen torch, brle until sugar is melted and dark brown.DO AHEAD: Pie can be baked 1 day ahead (do not brle). Cover and chill.
Step by step:
1. A kitchen torch
2. Pulse cocoa powder, granulated sugar, salt, and 1 cups plus 1 Tbsp. flour in a food processor to combine.
3. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
4. Transfer to a large bowl.
5. Whisk egg yolk, vinegar, and cup ice water in a small bowl.
6. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined.
7. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1-thick disk. Wrap in plastic; chill at least 1 hour.DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
8. Roll out disk of dough on a lightly floured surface into a 14 round.
9. Transfer to a 9 pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1 overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
10. Place a rack in middle of oven and preheat oven to 35
11. Line pie with parchment paper or heavy-duty foil, leaving a 1 overhang. Fill with pie weights or dried beans.
12. Bake until crust is dry around the edge, about 20 minutes.
13. Remove paper and weights and bake until surface of crust looks dry, 510 minutes.
14. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (
15. Brushing crust with egg and baking will prevent a soggy crust.)
16. Whisk pumpkin pure, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if desired, and remaining 3 eggs in a large bowl; set aside.
17. Pour maple syrup in a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes.
18. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.
19. Place pie dish on a rimmed baking sheet and pour in filling.
20. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 5060 minutes.
21. Transfer pie dish to a wire rack and let pie cool.Just before serving, sprinkle pie with sugar and, using a kitchen torch, brle until sugar is melted and dark brown.DO AHEAD: Pie can be baked 1 day ahead (do not brle). Cover and chill.
Nutrition Information:
covered percent of daily need
