SERVES 8
Ingredients
- Flour, for dusting
- ½ recipe Flaky Butter Pie Dough
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 (15-oz.) can pumpkin purée
- 1 cup heavy cream
- ¼ cup maple syrup
- 2½ tbsp. potato starch
- 2½ tsp. ground cinnamon
- 1½ tsp. ground ginger
- 1 tsp. freshly grated nutmeg
- ½ tsp. ground clove
- ½ tsp. Kosher salt
- ¼ cup Demerara sugar
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.
2. 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.
3. Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.
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