Name: Brûléed Bourbon-Maple Pumpkin Pie
Yield: 8 Servings
Ingredients: ¼ cup plus 1 Tbsp. Dutch-process unsweetened cocoa powder; 3½ tablespoons granulated sugar; 1 teaspoon kosher salt; 1¼ cups plus 1 Tbsp. all-purpose flour, plus more for dusting; 6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces; 2 tablespoons chilled vegetable shortening, cut into pieces; 1 large egg yolk; ½ teaspoon apple cider vinegar; All-purpose flour (for dusting); 4 large eggs; 1 15-oz. can pure pumpkin purée; ¼ cup sour cream; 2 tablespoons bourbon; 1 teaspoon ground cinnamon; ½ teaspoon kosher salt; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground allspice; ⅛ teaspoon ground mace (optional); ¾ cup pure maple syrup, preferably grade B; ½ vanilla bean, split lengthwise, or 1 tsp. vanilla extract; 1 cup heavy cream; 2 tablespoons granulated sugar

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This chocolate and pumpkin mashup is surprising yet delicious. It’s so good that you don’t have to brûlée the top, though that effect surely makes the pie a showstopper.

Recipe notes