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Brûléed Bourbon-Maple Pumpkin Pie
Bon Appétit (November 2013)
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All-purpose flour (for dusting)
4 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

A kitchen torch



Roll out disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1” overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.

Place a rack in middle of oven and preheat oven to 350°. Line pie with parchment paper or heavy-duty foil, leaving a 1½” overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5–10 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)

Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if desired, and remaining 3 eggs in a large bowl; set aside.

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.

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.
Just before serving, sprinkle pie with sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.

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

We just mixed these two dips together and that was even better. Christmas 2010.


2 large garlic cloves, minced
1 1/2 cups whole-milk plain Greek yogurt
1/2 cup mayonnaise
1/2 cup buttermilk
1 1/2 teaspoons freshly ground pepper
1 tablespoon canola oil
2 tablespoons tomato paste
1 teaspoon harissa or hot sauce


1. Using the side of a knife, mash the garlic with a pinch of salt to a smooth paste. Transfer the garlic to a bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Season with salt. Divide the dip into two bowls.
2. In a small skillet, cook the oil, tomato paste and harissa over moderately low heat, stirring, until lightly browned, 2 minutes. Let cool slightly, then whisk the mixture into one bowl of dip. Serve the dips side by side.

Oma and the Devil's Food Cake

  • 2 cups sugar
  • 1/2 tsp. salt
  • 2/3 cups butter
  • 2 cups flour
  • 2 eggs
  • 3/4 cups buttermilk or milk
  • 1/2 cup cocoa
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda

Cream sugar, butter and eggs. Mix dry ingredients and combine with sugar mixture.
Stir in milk and vanilla. add 1 cupe of boiling water. Beat well. Bake in 2 9 ” layer pans
at 325 – 350 for 30-45 inutes. The batter will be very thin.

Howard admires the Chocolate Cake

  • 2 c. flour
  • 2 eggs
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 4 squares chocolate,melted
  • 1/2 tsp. salt
  • 1 cup plus 2 Tbsp. mile
  • 1/2 cup butter
  • 2 cups brown sugar

Cream butter and sugar, beat until fluffy. Add eggs, one at a time and beat well.
Stir in vanilla and melted chocolate. Add dry ingredients alternately with millk.
Pour into 8 ” pans. Bake at 350 fro 30 minutes