Spiced, Brûléed Maple Pumpkin Pie

• Produce

  • 3/4 tsp Ginger
  • 1 3/4 cup Pumpkin puree

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 2/3 cup Maple sugar, pure
  • 1/4 tsp Sea salt
  • 2 Star anise
  • 2 Tbps. cornstarch
  • 1/4 cup Turbinado sugar
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Pie crust

• Other

  • 3/4 Cup And 2 Tbsps. Heavy Cream

Found on littlethings.com

Ingredients

• 3/4 Cup And 2 Tbsps. Heavy Cream
• 2 Star Anise
• 3/4 Tsp. Ginger
• 1 1/2 Tsp. Cinnamon
• 2 Eggs
• 2 Egg Yolks
• 2/3 Cup Pure Maple Sugar
• 2 Tbps. Cornstarch
• 1/4 Tsp. Sea Salt
• 2 Tsps. Vanilla Extract
• 1 3/4 Cup Pumpkin Puree
• 1/4 Cup Turbinado Sugar
• Pie Crust

Directions

• Add the cream to a saucepan and bring it to a simmer (you don't want it to boil).
• Add in the anise, ginger, and cinnamon and let it steep for 10 minutes.
• In a large mixing bowl whisk together the eggs, egg yolks, maple sugar, corn starch and salt for two minutes until the mixture thickens.
• Take the star anise out of the other mixture and add to the egg mixture.
• Whisk in the vanilla extract and pumpkin until the mixture is smooth.
• Pour the filling into the pie crust.
• Bake at 325° F for 50 to 55 minutes.
• Let the pie cool for 10 minutes.
• Put it in the refrigerator for 2 hours.
• Before you're ready to serve, sprinkle the pie with sugar.
• Use a kitchen torch or blow torch to caramelize the sugar.