Maple-Bourbon
Pumpkin Pie with
Spiced Maple Hot Toddy

Preheat oven to 220 degrees celcius.

Roll the disc out to fit pie tin and blind bake with pie weights until just starting to color and dry out, about 15 minutes.

Drop the oven to 200 degrees celcius.

Fill with the pumpkin custard and bake until custard sets and is starting to split, about 40-45 minutes.

Refrigerate overnight for best results.

Optional final step for a crème brulee type crust on top: before serving, sprinkle roughly 3 tbsp of white sugar overtop custard, shield the pie crust with foil so it doesn’t burn, and broil for 3 minutes or until sugar is bubbling and dark, or use a kitchen torch. Let sit to cool slightly.

Serve pie topped with whipped cream.

Combine all ingredients thoroughly with an immersion blender or in batches in a high powered blender.

If using home-roasted pumpkin, strain custard through fine sieve to ensure that it is smooth.

Combine dry ingredients with frozen grated butter in wide mixing bowl.

Drizzle ice water over the dries ingredients and rake your hands through it to lightly incorporate until a shaggy dough forms.

Turn out dough on a floured work surface and work all the dry bits into the dough by kneading. Do not overwork it.

Roll out into a neat disc, wrap in plastic and chill for at least an hour.

Whisk whipping cream and confectioner sugar together to form stiff peaks.

Fold in bourbon.