Each year I put myself up to the challenge of creating, concocting, cooking, and bringing a new pie to the family table.

I simply love baking pies.
I feel as though I’m able to express myself through flavor combinations, baking bonanzas, and delightful results.

It’s possible that I stand in my own little fantasy world as Jenna, in Waitress, as I use my hands to create a masterful mouthful for my tasters.

After the pumpkin, the maple, and the bounty of bourbon, this year I decided to brûlée it!

Maple Bourbon Brûlée Chocolate Pumpkin Pie

Chocolate Crust:
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
8 Tbs. ice cold butter, cut into 1/2″ cubes
2 Tbs. raw sugar
1 tsp. sea salt
1 large egg
1 Tbs. white vinegar
2-3 Tbs. ice cold water

Combine the flour, cocoa, butter, sugar, and salt in the bowl of a food processor. Pulse until crumbly and mealy. Add the egg and vinegar, drizzling in ice cold water 1 tsp. at a time until a perfect pie dough ball forms.
Transfer to plastic wrap, flatten into a disc, tightly cover, and chill overnight.

When ready to bake, preheat oven to 350 degrees. Roll the disc out into one large pie crust, about 12″ in diameter (large enough to cover the inside of a 9″ pie pan, with the edges hanging over). Transfer to a pie plate, fold under the excess on the edges and flute with your fingers. Freeze for about 15 minutes.
Line the inside of the crust with parchment and add pie weights. Bake for about 25 minutes.
Remove from the oven and allow to cool completely.


Maple Bourbon Pumpkin Filling:
1 1/2 cup cooked pumpkin (1 14.5 oz. can)
1/4 cup sour cream
4 large eggs
2 1/2 Tbs. bourbon (I used Slow & Low for the intense chocolatey aspects)
2 tsp. pumpkin pie spice
1 tsp. sea salt

3/4 cup maple syrup
1 tsp. vanilla extract
1 cup heavy whipping cream

2 Tbs. fine sugar

Whisk together the pumpkin, sour cream, eggs, bourbon, and spices and salt.
In a small pot, over low heat, bring the syrup and vanilla to a simmer. Carefully drizzle in the cream, whisking all the while. Allow to simmer and thicken a bit while whisking.

Add the maple cream to the pumpkin mixture and stir well.

Fill the cooled pie crust with the filling and bake (at 350 degrees) for about 75 minutes, until the center begins to set. 

Allow to cool completely.
Sprinkle the top of the pie with the superfine sugar and go to town with your torch!

Are you really going to wait until Thanksgiving or Christmas to give this one a try?

I think not.

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