Brûléed Bourbon-Maple Pumpkin Pie

Bourbon Pumpkin Pie

Yesterday’s Thanksgiving feast wouldn’t be complete without your traditional pumpkin pie. For those of you who know me, know that I love making dishes that take it to the next level and this Brûléed Bourbon-Maple Pumpkin Pie does exactly that. When my Pops and I were researching recipes to make for Thanksgiving, we came across this dressed up pie recipe from Bon Appétit and decided YES! this is the pie we’re going to make.

Chocolate Pie Dough

  • ¼ cup plus 1 tablespoon unsweetened cocoa powder
  • 3½ tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1¼ cups plus 1 tablespoon all-purpose flour, plus more for dusting
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 2 tablespoons chilled vegetable shortening, cut into pieces
  • 1 large egg yolk
  • ½ teaspoon apple cider vinegar

Pie Filling

  • 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
  • ¾ cup pure maple syrup
  • 1 vanilla bean, split lengthwise
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar

Pulse cocoa powder, granulated sugar, salt, and 1¼ cups plus 1 tablespoon flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal. Transfer to a large bowl.

Chocolate Pie Dough

Whisk egg yolk, vinegar, and ¼ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together. Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1”-thick disk. Wrap in plastic; chill at least 1 hour. (You can also do this ahead of time.)

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.)

Pumpkin Pie Filling & Bourbon

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

Pour maple syrup in a small saucepan; scrape in seeds from vanilla bean  and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened 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.

Pumpkin Pie Filling

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, 60 – 70 minutes. Transfer pie dish to a wire rack and let pie cool.

Brulee Pumpkin Pie

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

Brulee Pumpkin Pie

Happy Holidays! ~Crystal

Lemony Ricotta Crostini with Roasted Butternut Squash & Crispy Sage

Butternut Crostini

Hosting a gathering this holiday season? Whip up this easy-to-make fall appetizer inspired by a recent recipe I stumbled upon from Bon Appétit. I reserved some extra uncooked butternut squash cubes from Tuesday’s Butternut Squash Lasagna blog post in anticipation to today’s recipe. The fluffiness from the ricotta and brightness from the lemon really complement the butternut squash…making this a beautifully balance and easy hors d’oeuvre.

Baking Crostinis

  • 1 butternut squash, peeled, seeded, cut into 1/2 inch cubes
  • 1 1/2 teaspoons brown sugar
  • Sage leaves
  • 3/4 cup fresh ricotta cheese
  • Finely grated lemon zest, to taste
  • Fresh lemon juice
  • Baguette slices, toasted
  • Extra-virgin olive oil
  • Sea salt & freshly ground pepper, to taste

Brown Sugar Butternut Squash

Preheat oven to 400 degrees F. Lightly brush bread slices with olive oil and toast in the oven for about 7 minutes. While crostinis are in the oven, begin to peel, seed and cut butternut squash into 1/2 inch cubes. Coat squash with olive oil and brown sugar. Season with salt and pepper and arrange squash pieces in a single layer on a baking sheet. Remove crostinis and increase oven temperature to 425 degrees F. Roast squash, turning occasionally, until squash is golden brown and tender (about 20 -25 minutes.) Allow to cool.

Sage for Crostinis

Heat olive oil in a small skillet over medium – high heat. Fry sage leaves for about 30 seconds to 1 minute – until edges begin to curl and leaves begin to turn dark green. Careful not to burn the leaves. Transfer leaves to a paper towel to drain. Begin ricotta mixture by combining cheese, lemon zest, salt and pepper.

Spread ricotta mixture on crostini and top with a few cubes of butternut squash. Drizzle olive oil and lemon juice on bread slice and season with salt and pepper. Garnish with fried sage leaves.

Butternut Squash Crostini

Enjoy and Happy Thanksgiving! ~Crystal

FALL in LOVE with FALL salad

ppWith our gardens filled with persimmons and pomegranates and Thanksgiving around the corner I was inspired to throw a few of my favorite fruits together and make a festive salad. Simple and delicious with colors that scream Fall, this salad will be a great addition to your Thanksgiving feast or a new just because treat. And don’t worry if you don’t think persimmons are your thing, give this combination a chance and you just might become a fan .

pp

FALL in LOVE with FALL salad (for 4)

  • 1 bag of Arugula (5 oz)
  • 3 Persimmons
  • 1 Pomegranate
  • 1 Red onion
  • Chia Seeds
  • Olive oil, one lemon, salt and pepper for dressing

I started off by slivering off round thin pieces of persimmon ( I used a mandoline) which can get tricky since some might not come out perfect, but its for taste so don’t worry. Place each sliver one by one covering each individual plate as I did or on your dish of choice if you are making a bigger salad. Take the arugula and toss with olive oil, fresh lemon juice and season to taste with salt pepper and when its ready place the greens in the middle of your dish so the persimmons are still visible. Add your red onions slices and I actually added slices of fennel as an afterthought which was great, and then top it off with sprinkles of chia and pomegranate seeds.  The salad is not only visually appetizing but taste amazing and fresh. Hope you enjoy!