Brûléed Bourbon-Maple Pumpkin Pie

Brûléed Bourbon-Maple Pumpkin Pie
Bon Appétit (November 2013)
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FILLING AND ASSEMBLY

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

SPECIAL EQUIPMENT:
A kitchen torch

 

FILLING AND ASSEMBLY

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.

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