brûléed maple pumpkin pie

I have to share this recipe because it is so delicious. This is probably the best pumpkin pie I've ever made. The filling is so smooth and creamy, but not too heavy. With Thanksgiving around the corner, this pumpkin pie is a perfect showstopper at your dining table.


Chocolate Sweet Pastry Crust
- 1 1/4 sticks unsalted butter, softened
- 3/4 cup powdered sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup ground almond
- 1/8 tsp. salt
- 1 3/4 cups all-purpose flour
- 2 tbsp. unsweetened cocoa powder
- 1 beaten egg for brushing

- 7.5 oz. fresh pumpkin puree
- 2 tbsp. sour cream
- 1 1/2 eggs
- 1 tsp. vanilla extract
- 1 tsp. pumpkin spice
- 1/2 cup maple syrup
- 1/2 cup heavy cream


Chocolate Sweet Pastry Crust
1. Cream butter and sugar until fluffy.
2. Beat in egg, extract, almond flour and salt.
3. Beat in flour and cocoa powder. As soon as this one is incorporated, stop working the dough.
4. Flatten the dough into a disk and cover with plastic wrap. Keep in the fridge for an hour.
5. On a lightly floured work surface, roll out the dough into 12" round with 1/8" thick. Transfer to a 9" pie disk. Press the dough into the disk, start from the bottom then up to the sides. Trim the overhang. Freeze for 30 minutes.
6. Bake at 350 degrees with weights for 15 minutes, then remove the weights and bake for 10 more minutes. Brush bottom and sides with 1 beaten egg, return to oven and bake for 3 minutes. (Brushing with egg and baking will prevent a soggy crust.)
7. Let cool.
1. Whisk pumpkin puree, sour cream, eggs, extract and pumpkin spice together. Set aside.
2. Bring maple syrup to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in heavy cream in 2 additions. Gradually whisk hot maple cream into pumpkin mixture.
3. Pour the filling into pie crust. Bake at 300 degrees for 30-40 minutes or until set around edge but center barely jiggles.
4. Let cool.
5. Just before serving, sprinkle pie with sugar. Using a torch, brûlée until sugar is melted and dark brown.

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