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.
Ingredients
- Flour, for dusting
- 1⁄2 recipe Flaky Butter Pie Dough
- 1⁄4 cup dark brown sugar
- 1⁄4 cup granulated sugar
- 2 eggs
- 1 (15-oz.) can pumpkin purée
- 1 cup heavy cream
- 1⁄4 cup maple syrup
- 2 1⁄2 tbsp. potato starch
- 2 1⁄2 tsp. ground cinnamon
- 1 1⁄2 tsp. ground ginger
- 1 tsp. freshly grated nutmeg
- 1⁄2 tsp. ground clove
- 1⁄2 tsp. Kosher salt
- 1⁄4 cup Demerara sugar
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Instructions
Step 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.
Step 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.
Step 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.
- 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.
- 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.
- Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.
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