Name: Brûléed Bourbon-Maple Pumpkin Pie
Yield: Makes 8 servings
Ingredients: 1/4 cup plus 1 tablespoon Dutch-process unsweetened cocoa powder; 3 1/2 tablespoons granulated sugar; 1 teaspoon kosher salt; 1 1/4 cups plus 1 tablespoon all-purpose flour plus more for dusting; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces; 2 tablespoons chilled vegetable shortening, cut into pieces; 1 large egg yolk; 1/2 teaspoon apple cider vinegar; All-purpose flour (for dusting); 4 large eggs; 1 15-ounce can pure pumpkin purée; 1/4 cup sour cream; 2 tablespoons bourbon; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1/8 teaspoon ground mace (optional); 3/4 cup pure maple syrup, preferably grade B; 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons granulated sugar; A kitchen torch

Bourbonmaple pumpkin pie with a chocolate pastry crust and a crackly bruled top in a pie pan.

Brûléed Bourbon-Maple Pumpkin PiePhoto by Chris Court

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

Recipe notes

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