Ingredients
Method
Preparation of the crust
- In a food processor, combine the sifted flour, sugar, and salt, pulsing briefly.
- In a small bowl, whisk together the egg, white vinegar, and ice-cold water.
- Add the cold butter pieces to the flour mixture, pulsing until small, coarse crumbs form.
- Gradually sprinkle in the egg mixture while pulsing until the dough begins to come together.
- Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
Baking the crust
- Preheat your oven to 375°F.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer it to a 9-inch pie plate, press it down, and trim any excess.
- Crimp the edges to create a decorative pattern.
- Line the pie crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes until lightly golden.
- Remove from the oven and brush with the beaten egg white before lowering the temperature to 350°F.
Making the filling
- In a large bowl, whisk together the eggs, pumpkin, sour cream, vanilla, bourbon, cinnamon, and spices.
- In a saucepan, heat the maple syrup until it simmers, allowing it to thicken slightly for 2-3 minutes.
- Remove from heat and whisk in the heavy cream gradually.
- Combine the maple cream mixture into the pumpkin filling until smooth, then pour evenly into the baked crust.
Final baking and serving
- Bake at 350°F for 55 to 60 minutes or until the center is set but still slightly jiggly.
- Let cool to room temperature and then refrigerate overnight.
- Just before serving, sprinkle an even layer of sugar over the top and use a kitchen torch to caramelize the sugar.
- Slice and serve cold or slightly warmed.
Nutrition
Notes
For a non-alcoholic version, swap bourbon for a splash of vanilla or rum. This pie can be made ahead of time; it tastes better the next day as the flavors deepen.