The memory of this pie tugs at me during the hottest months of the summer. It is that good.
I love pumpkin pie, and always have since I was little. Growing up in Minnesota, the weather was usually pretty cold by the time Thanksgiving rolled around, so we could just store pies in the garage. I used to sneak out to the garage with a fork and just help myself from time to time. I consider myself a pumpkin pie enthusiast. It's possible I gave myself away by leaving pits of crust behind.
I don't particularly love pie crust. I love the filling, oh yes I do, but the crust is boring and in my experience, does not lend much to the pie itself. Guess what. Every part of this pie will tickle your tastebuds. Let me break it down for you.
Part 1: CRUST - spicy, gingery, nutty, crunchy
Part 2: PUMPKIN PIE - maple vanilla creamy pumpkin
PART 3: BRÛLÉE - Crunchy, carmelly, burnt sugar
I got this recipe from Bon Appétit and have adapted it a bit. I took out the bourbon because it didn't add much to the taste, and I felt like it made it a little bit watery. I also changed the crust from chocolate to gingersnap because... well you'll understand once you make it.
Another great thing about this pie is that it can be made ahead of time. Right before you're ready to serve, sprinkle sugar on top and brûlée until golden brown. Doesn't that just make your Thanksgiving so much easier??
Go out and get some gingersnaps, pick up some maple syrup, and get yourself a kitchen torch if you don't already have one. Pretty soon you'll be torching everything, from marshmallows to grapefruit.
Let me know what you think of this recipe by leaving me a comment below! Snap a pic of your Brûléed Maple Pumpkin Pie with Gingersnap Crust! Post it on Instagram, tag me @corrielanderson and use #itsallofit so I can see your beautiful creation!
Brûléed Maple Pumpkin Pie with Gingersnap Crust
Recipe Author: Corrie Anderson, with inspiration from Bon Appétit's Brûléed Bourbon-Maple Pumpkin Pie
Recipe Type: Dessert, Breakfast (don't act like you never...)
Serves: 6 - 8
- Gingersnap Crust
- 10 oz ginger snaps (or 1 box)
- 1 tablespoons sugar
- 1/4 cup unsalted butter, room temperature
- 2 - 3 pieces of crystalized ginger, chopped (optional)
- 1/8 teaspoon kosher salt
- Maple Pumpkin Pie
- 4 large eggs
- 1 15-oz. can pure pumpkin purée
- ¼ cup crème fraîche or sour cream
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ¾ cup pure maple syrup, preferably grade B
- ½ vanilla bean, split lengthwise, or 1 tsp. vanilla extract
- 1 cup heavy cream (or 1/2 cup 2% milk and 1/2 half and half)
- 3 tablespoons granulated sugar
- Preheat oven to 350 degrees. Break up cookies and put them into food processor along with sugar, butter, ginger, and salt. Pulse until cookies are crumbled. Press into pie pan.
- Bake for 12 minutes. Whisk one egg and paint the crust with the whisked egg, this will prevent the crust from getting soggy. Bake for 3 more minutes. Let crust cool completely before pouring pumpkin mixture.
- In a large bowl, whisk pumpkin puree, eggs, crème fraîche, cinnamon, salt, ginger, nutmeg, and allspice. Set aside.
- Pour maple syrup into small saucepan. Add vanilla extract or scrape seeds from vanilla bean into pan, and then put pod into your vanilla extract or put it into a clean glass container and add vodka. Bring to a boil, and then simmer, stirring constantly until mixture thickens (about 2 - 3 minutes) and small puffs of steam start to release. Remove from heat, and add heavy cream to pan in three parts. Gradually mix maple cream into pumpkin.
- Place cooled pie crust onto a baking sheet, and pour in pumpkin mixture. Bake for 50 - 60 minutes, stopping half way to rotate pie pan. Pie is done when the center barely jiggles! Keep refrigerated until you're ready to serve!
- Before serving, sprinkle sugar onto pie and brûlée using your kitchen torch until top is dark brown.
** Pie can be made up to a day ahead!! Do not brûlée until right before serving!