Brûléed Bourbon Maple Pumpkin Pie with Chocolate Almond Flour Crust
Being GF on thanksgiving isn’t that much of a pain, but there are some things you really want to be able to eat, like pumpkin pie – so why not offer to make it? And to make sure they’ll say yes, why not put bourbon in it? Foolproof.
I found this ridiculous recipe from Bon Appetit that is actually pretty incredible because it’s super fancy, but also doesn’t really mess with a classic – like it still tastes like pumpkin pie, just a really good and fancy pumpkin pie.
The recipe calls for a chocolate pie crust, and I actually couldn’t find any paleo chocolate pie crust recipes, so I just modified Elena’s Pantry‘s recipe, as follows:
Put the following in a food processor and pulse until it forms a ball:
– 2+c almond flour (I was going to be making the pie in a cake pan because that was the only thing I could find with a lid, so I wanted to make extra in case and so ended up adding a little extra to all the ingredients)
– 1/2c cocoa powder (my addition)
– 1 egg +some egg white left over from making Hollandaise sauce
– 2+tbsp coconut oil (this didn’t combine well in the food processor because I didn’t melt it first, but it turned out ok)
– Smush the dough into the cake/pie tin
The Bon Appetit recipe says to cook the pie crust first, but since I wasn’t using their crust recipe I wasn’t sure about this so I didn’t do it…
The Filling (again I did a little extra of everything because I wasn’t sure how much it would make. It made more than enough, so we got to have a little mini pie for thanksgiving breakfast before going to my cousins!)
– 3 eggs (and a little leftover egg white)
– 15+oz pumpkin
– 1/4+c sour cream
– 2+tbsp bourbon
– 1+tsp cinnamon
– 1/2+tsp salt
– 1/4+tsp nutmeg, allspice, ginger, and cloves (although they didn’t call for cloves, they said mace which I’m not super familiar with but decided it was probably a substitute for cloves in the first place)
On the stove, heat:
– 3/4+c maple syrup
– 1+tsp vanilla
until boiling and then reduce and simmer stirring occasionally for a few minutes. They say it will thicken a little by ~minute 3, but I let mine go for 6 minutes and it never did. I think it was fine.
Gradually add in, stirring until smooth:
– 1c half and half (and actually they said cream which I’m sure would be much better, but I had half and half in my fridge so decided to use it. I had a freak out afterwards wondering if it would be too watery, but I found other pumpkin pie recipes online that called for half and half so I decided it would be ok. And it was – thank goodness!!)
– Gradually add the maple cream to the pumpkin mixture
– Bake at 350*f for a while – they said 50-60 minutes, but maybe because mine was in a cake pan or because of the half and half or my oven or whatever, mine took more like 70-80+ (didn’t really keep track – just kept adding on 5min). The key, I guess, is for the sides to be set and the middle to still be a little jiggly
– Let it cool
– Just before serving, sprinkle the top with a couple tablespoons of sugar and torch it! Don’t add too much sugar because it is harder to brûlée, like I think I used too much, but oh well. So so cool – definitely a first for me, but will not be the last.
WOW just what I was searching for. Came here by searching for paleo cooking class
Cool, thanks for letting me know!
Hello there! This article couldn’t be written any
better! Looking through this post reminds me of my previous roommate!
He always kept preaching about this. I most certainly will send this post to
him. Fairly certain he will have a very good read.
Thank you for sharing!
Haha – thank you so much!
Hey there! Would you mind if I share your blog with
my myspace group? There’s a lot of folks that I think would really enjoy your content.
Please let me know. Thank you
Hi – absolutely! So glad you like it!