Maple Pumpkin Pie With A Chocolate Crust

CHOCOLATE PIE CRUST

1. Cut the butter into 1/4″- 1/2″ cubes and put in the freezer to firm for a few minutes.
2. Place the flour, sifted cocoa powder, sugar, cinnamon and salt in a large mixing bowl with high sides and whisk together. 
3. If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.

   If you don’t have a food processor, you can easily cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or by squishing it between your fingers, just be careful that the butter doesn’t start to melt.

4. If using a food processor – while pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a pastry blender (or the butter knife method). Test the dough by pinching it occasionally.
   If you aren’t using a food processor, use a pastry blender or fork to combine the vodka into the dough.
   *Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.
5. Form the dough into a disk and wrap it in plastic wrap. Chill for at least 1-2 hours before rolling and forming.
   *If you don’t plan on using the dough within 24 hours, you can store the dough in the freezer. It will last up to 3 months tightly wrapped in the freezer. To defrost, transfer to the refrigerator to defrost overnight or allow it to sit for about 2 hours at room temperature. 
6. Remove the dough disk from refrigerator and roll out onto a lightly floured surface into a 12″ round about 1/8″ thick.
   Gently transfer the rolled dough into a 9″ pan, leaving a 1″-2″ overhang all the way around. Tuck the edge underneath itself to form a ring around the edge of the pie plate.
   Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger knuckle on the other. Use a fork to prick small holes into the bottom of the pie shell. Place the pie shell in the freezer and chill for at least 20 minutes
   *Don’t waste the scraps, gather them together and re-roll, then cut fancy leaf stamps or desired shape. Place on a lined baking sheet in the freezer until ready to bake.
7. Set oven at 400° F.

   Place the frozen pie shell on a baking sheet and line with a layer of parchment paper or aluminum foil. Fill the lined shell with beans, pie weights or rice. Be sure the weights fill the entire shell and reach to the edges and up the sides.
   Bake with weights for about 15 minutes, until the crust barely begins to turn a deeper chocolate color and starts to look dry. Remove the lining and weights and bake for another 5 minutes until the bottom of the shell looks dry, too. Allow to cool on a rack.

8. If you have dough scraps and plan to add leaves, lightly beat the egg for egg wash. Gently brush the leaves with the egg wash and sprinkle with turbinado sugar. Bake on a lined baking sheet alongside the pie shell, until the leaves are crisp and a deep brown color, 10-15 minutes.

MAPLE PUMPKIN PIE FILLING

1. Set oven to 325°F. 
2. Combine all of the ingredients together in a blender and blend on a medium-high speed for 3-4 minutes until the mixture is super smooth and airy.
3. Place the cooled pie shell on a lined baking sheet (preferably lined with a silpat mat to keep if from sliding around on the pan). With the remaining egg wash, gently brush the bottom, sides and fluted edges of the blind baked pie shell with the egg wash.
4. Gently pour the blended pumpkin pie filling into the shell and carefully transfer to the center rack of the oven. Bake for 30 minutes and then lower the temperature to 300°F. Bake for 30-35 minutes more, until the filling is set and the top of the pie has begun to caramelize. It should still jiggle a bit in the center when you remove if from the oven. 
5. Allow the pie to cool completely at room temperature then gently top with the baked pie crust leaves to decorate the top. 
6. Store in the refrigerator until you are ready to serve. Top with fresh whipped cream and a light sprinkle of cocoa powder and cinnamon.

BOURBON WHIPPED CREAM – optional

1. Place a metal mixing bowl and metal whisk into the freezer and chill for 15 minutes.
2. Pour the whipping cream and sugar into the chilled mixing bowl. Whisk, slowing pouring in the bourbon, just until the cream reaches stiff peaks, around 3-5 minutes. When you take the whisk out of the cream, the peaks should hold firmly but have soft tips. Stop whisking before the cream turns grainy.
3. Store in the refrigerator until you’re ready to serve atop the pie.