Ingredients
Scale
Crust:
- 2 cups sifted Baker’s Corner All-purpose flour
- 1 tablespoon Baker’s Corner Granulated Sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter, cut into pieces
- 1 egg white, lightly beaten
Filling:
- 3 large eggs
- 1 (15 oz) can Baker’s Corner 100% Pure Canned Pumpkin
- 1/4 cup sour cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 3/4 cup Specially Selected 100% Pure Maple Syrup
- 1 cup heavy cream
- 3 tablespoons Baker’s Corner Granulated Sugar
Instructions
Crust:
- Add flour, sugar, and salt to a food processor and pulse to combine. Whisk egg, vinegar, and water in a small bowl.
- Add cold butter pieces to processor and pulse until coarse crumbs remain. Sprinkle water/egg mixture over flour and pulse until dough comes together.
- Wrap dough in plastic wrap and refrigerate 30 minutes. Preheat oven to 375°F.
- Roll dough into 12-inch circle, place in pie plate, trim edges, decorate as desired.
- Cover with parchment and pie weights, bake 15 minutes until lightly golden. Brush with egg wash. Reduce oven to 350°F.
Filling:
- Whisk eggs, pumpkin, sour cream, vanilla, bourbon, and spices in a large bowl.
- Heat maple syrup in a saucepan until simmering for 2–3 minutes. Remove from heat and whisk in cream gradually.
- Whisk maple mixture into pumpkin mixture. Pour into prepared crust.
- Bake 55–60 minutes until center barely jiggles. Cool completely. Refrigerate overnight if desired.
- Before serving, sprinkle sugar on top and brûlée with a kitchen torch until golden. Serve immediately.
Notes
- Filling lightly adapted from Bon Appétit.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American