Maple Pumpkin Brûlée Pie

Maple Pumpkin Brûlée Pie
Maple Pumpkin Brûlée Pie
Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch.Andrew Ingalls

Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch.

Maple Pumpkin Brûlée Pie
Maple syrup is folded into the filling of this take on a classic. Then, before serving, it's brûléed to yield a caramelized top with a dramatic crunch.
Yield: serves 8

Ingredients

  • Flour, for dusting
  • 12 recipe Flaky Butter Pie Dough
  • 14 cup dark brown sugar
  • 14 cup granulated sugar
  • 2 eggs
  • 1 (15-oz.) can pumpkin purée
  • 1 cup heavy cream
  • 14 cup maple syrup
  • 2 12 tbsp. potato starch
  • 2 12 tsp. ground cinnamon
  • 1 12 tsp. ground ginger
  • 1 tsp. freshly grated nutmeg
  • 12 tsp. ground clove
  • 12 tsp. Kosher salt
  • 14 cup Demerara sugar

Instructions

  1. Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.
  2. Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.
  3. Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.