Maple Pumpkin Brûlée Pie

By Realtychick

Ingredients

• Flour, for dusting
• 1/2 recipe Flaky Butter Pie Dough
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 (15-oz.) can pumpkin purée
• 1 cup heavy cream
• 1/4 cup maple syrup
• 2 1/2 tbsp. potato starch
• 2 1/2 tsp. ground cinnamon
• 1 1/2 tsp. ground ginger
• 1 tsp. freshly grated nutmeg
• 1/2 tsp. ground clove
• 1/2 tsp. Kosher salt
• 1/4 cup Demerara sugar

Preparation

Step 1

Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.

Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.

Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.