Sometimes you find one recipe you like. Sometimes you find three. I always make a pumpkin pie for thanksgiving, and this year I was looking for something a little different. First, I found a recipe for Maple Pumpkin Brulee Pie by Saveur, and was sure I was going to make it. But then I saw the recipe for Dulce de Leche Pumpkin Pie on Ideas in Food, and knew that this was the one I was going to make. But I still wanted to try that bruleed top, so I made the IIF recipe, but added the demerara sugar on top. Plus, it was a good excuse to use my Searzall. I still needed a crust recipe, and have made some really great ones. I settled on using this one that I found on the Serious Eats website that accompanied the Canal House recipe for Pumpkin Meringue Pie, which I made this week, and knew the crust was great. It’s not that any of the other three recipes weren’t great on their own. I just wanted it this way. We have already sampled it, and it’s delicious.
Edit 11-23-16: I made this recipe for again this year for Thanksgiving with a few modifications. I took the Ideas in Food recipe and added 1 1/2 tsp Ras el Hanout spice. Also, I don’t have maple balsamic vinegar, but I have Maple Brix Verjus from Minus 8 Vinegar, which is equally awesome. The top cracked a bit, but once I slice it and top it with whipped cream, nobody will know. Also, in the picture above, I haven’t added the sugar and bruleed it yet.
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