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We went heavy-handed with the flavor for this sweet dessert. Give your classic pumpkin pie a wood-fired overhaul with a bourbon infusion and chocolate crust twist.
1/4 Cup Plus 1 Tbsp Dutch-process unsweetened cocoa powder
3 1/2 Tablespoon granulated sugar
1 Teaspoon Kosher salt
1 1/4 Cup Plus 1 Tbsp all-purpose flour, plus more for dusting
6 Tablespoon (3/4 stick) unsalted butter, chilled, cut into cubes
2 Tablespoon vegetable shortening, chilled, cut into cubes
1 Large egg yolk
1/2 Teaspoon apple cider vinegar
1/4 Cup ice water
1 Large egg, beaten
3/4 Cup Pure maple syrup, preferably Grade B
2 Tablespoon granulated sugar
1/2 vanilla bean, split lengthwise, or 1 tsp vanilla extract
1 Cup heavy cream
1 (15 oz) can of pure pumpkin purée
1/4 Cup sour cream
2 Tablespoon bourbon
1 Teaspoon ground cinnamon
1/2 Teaspoon kosher salt
1/4 Teaspoon ground ginger
1/4 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon ground mace (optional)
3 Large Eggs
1/4 Cup Plus 1 Tbsp Dutch-process unsweetened cocoa powder
3 1/2 Tablespoon granulated sugar
1 Teaspoon Kosher salt
1 1/4 Cup Plus 1 Tbsp all-purpose flour, plus more for dusting
6 Tablespoon (3/4 stick) unsalted butter, chilled, cut into cubes
2 Tablespoon vegetable shortening, chilled, cut into cubes
1 Large egg yolk
1/2 Teaspoon apple cider vinegar
1/4 Cup ice water
: 350 ˚F
1 Large egg, beaten
1 (15 oz) can of pure pumpkin purée
1/4 Cup sour cream
2 Tablespoon bourbon
1 Teaspoon ground cinnamon
1/2 Teaspoon kosher salt
1/4 Teaspoon ground ginger
1/4 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon ground mace (optional)
3 Large Eggs
3/4 Cup Pure maple syrup, preferably Grade B
2 Tablespoon granulated sugar
1/2 vanilla bean, split lengthwise, or 1 tsp vanilla extract
1 Cup heavy cream