Brûléed Pumpkin Pie


The November 2013 issue of Bon Appetít magazine had a jaw-dropping feature on pies. There were several I’d like to try, but the one I had my heart set on was the Brûléed Bourbon-Maple Pumpkin Pie. I loved its accessible familiarity with the festive addition of that sheet of burned sugar on top. And the bourbon.

The recipe is more complicated than your classic pumpkin pie recipe. It uses a chocolate crust and the filling requires you to cook the maple syrup and bourbon separately before combining with the pumpkin mixture. I did not make the chocolate crust, so I can’t speak for that. I used a classic 1-2-3 pie dough, made with butter. I also did not use mace, which the recipe lists as optional. I don’t think you need it. I baked the pie a day before serving it but was not entirely pleased with the texture. Looking back at the recipe, I realize that I didn’t chill it. This explains why my leftovers, which were stored in the refrigerator, were amazing. The cold pie was firmer, creamier, and had more depth and complexity than typical pumpkin pies. In the end, I’d say the extra steps were worth it.

Another beautiful thing about this pie is that people really dig the brûlée process. And since you must brûlée immediately before serving, your guests get to watch, or even join in. Friends, fire, sugar, alcohol. It’s a recipe for fun, or disaster.

Recipe: Bon Appetít’s Brûléed Bourbon-Maple Pumpkin Pie

More brûléed pumpkin pies:

Thanks for reading, and Happy Thanksgiving!



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