Recipe by
Michelle Palazzo
Ingredients
| ¼ cup (2oz, 85g) | Maple Syrup |
| ¾ tsp (4g) | Fine Sea Salt |
| 1 tsp (5g) | Cinnamon |
| ½ tsp (2g) | Ginger |
| .5 | Zested Nutmeg |
| 1 cup (8oz, 227g) | Cream Cheese (room temperature) |
| ¼ cup (2oz, 57g) | Unsalted Plugrà® European Style Butter (melted) |
| 3 (150g) | Eggs |
| 2 cups (15oz, 425g) | Roasted Pumpkin Puree |
| 1.5 tbsp (1.5oz, 30g) | Cognac (Cognac Dudognon) |
Steps
| 1 |
Begin by preparing Michelle Palazzo’s Flakiest Pie Crust
|
| 2 |
Using a food processor or mix by hand, combine sugar, salt, and spices
|
| 3 |
Add room temperature cream cheese to your flour mixture and blend until smooth
|
| 4 |
Add melted butter, puree, maple syrup, and cognac to the same mixture.
|
| 5 |
Blend or mix
for 30 second and scraping down each time
|
| 6 |
Add eggs, mix again
|
| 7 |
Assembly:
Fill blind baked pie shell with pumpkin filling
|
| 8 |
Bake
pie at 300F (low fan if convection), 300F standard for 20-30 minutes. Pie is ready when the filling jiggles and moves as one.
|
| 9 |
Once chilled, top with maple or demerara sugar. Using a blow torch, brulee the top until caramelized.
|
Featured Products
Home Kitchen
8 oz. Unsalted SticksPreviously available only in block and tub format, now available in sticks!
