Brûléed Bourbon-Maple Pumpkin Pie

Notes

• Chocolate pie crust “may not be the vibe”.

Ingredients

• Prepared pie crust, blind-baked (use Chocolate Pie Crust recipe)
• 3 large eggs
• 1 15-oz. can pure pumpkin purée
• ¼ cup sour cream
• 2 tablespoons bourbon
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground mace (optional)
• ¾ cup pure maple syrup, preferably grade B
• ½ vanilla bean, split lengthwise, or 1 tsp. vanilla extract
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Steps

1. Whisk eggs, pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, and mace (if desired) in a large bowl; set aside.
2. Pour maple syrup in a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.
3. Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50–60 minutes. Transfer pie dish to a wire rack and let pie cool.
4. Just before serving, sprinkle pie with sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.

Make-Ahead Notes

Pie can be baked 1 day ahead (do not brûlée). Cover and chill.

Source

https://www.bonappetit.com/recipe/bruleed-bourbon-maple-pumpkin-pie