Every family has their go-to pie recipe whether it’s grandma’s famous pecan pie or a passed down through the generations apple pie recipe that the family guards like it’s a a state secret. Yes, your family pie might be religion in your household, but if there was ever a pie to consider adding into your holiday food traditions it is this spiced brled maple pumpkin pie.
Pastry chef extraordinaire Shauna Sever, our resident dessert expert, has concocted this killer pie recipe, which is sure to be an epic crowd pleaser this holiday season (it would also make a great hostess gift).
Sever is the author ofReal Sweet: More Than 80 Crave-Worthy Treats Made with Natural Sugarsso needless to say she knows a thing or two about baking up sweets that the whole family will love.
What makes this pie so special? It combines some of the foods that scream holidays including pumpkin. The addition of using a kitchen blow torch to caramelize the pie’s sugar then gives it the perfect amount of wow factor (no one has to know just how easy this pie is to actually make, either).
Keep reading for Severs recipe, then watch her make it in just a few easy steps!
Have a favorite holiday pie? Make sure to share it in the comments!
- 3/4 Cup And 2 Tbsps. Heavy Cream
- 2 Star Anise
- 3/4 Tsp. Ginger
- 1 1/2 Tsp. Cinnamon
- 2 Eggs
- 2 Egg Yolks
- 2/3 Cup Pure Maple Sugar
- 2 Tbps. Cornstarch
- 1/4 Tsp. Sea Salt
- 2 Tsps. Vanilla Extract
- 1 3/4 Cup Pumpkin Puree
- 1/4 Cup Turbinado Sugar
- Pie Crust
- Add the cream to a saucepan and bring it to a simmer (you don’t want it to boil).
- Add in the anise, ginger, and cinnamon and let it steep for 10 minutes.
- In a large mixing bowl whisk together the eggs, egg yolks, maple sugar, corn starch and salt for two minutes until the mixture thickens.
- Take the star anise out of the other mixture and add to the egg mixture.
- Whisk in the vanilla extract and pumpkin until the mixture is smooth.
- Pour the filling into the pie crust.
- Bake at 325 F for 50 to 55 minutes.
- Let the pie cool for 10 minutes.
- Put it in the refrigerator for 2 hours.
- Before you’re ready to serve, sprinkle the pie with sugar.
- Use a kitchen torch or blow torch to caramelize the sugar.
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Originally found athttp://littlethings.com/
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