Salted Maple Pumpkin Pie

• Salted butter1 cup (226 g), softened
• Brown sugar¼ cup (50 g)
• Granulated sugar¼ cup (50 g)
• Vanilla extract2 teaspoons (8 g)
• Flour2 ½ cups (315 g)
• Salt½ teaspoon (3 g)

• Pumpkin purée1 ¾ cups (400 g)
• Brown sugar½ cup (100 g)
• Maple syrup½ cup (120 g)
• Eggs2 (100 g)
• Egg yolk1 (18 g)
• Heavy cream¾ cup (180 g)
• Vanilla extract2 teaspoons (8 g)
• Cinnamon1 teaspoon (3 g)
• Pumpkin spice1 teaspoon (3 g)
• Salt½ teaspoon (3 g)

• Powdered sugar1 cup (120 grams)
• Heavy cream1-2 tablespoons (15-30 grams)
• Maple syrup2 tablespoons (30 grams)
• Cinnamon½ teaspoon (1.3 grams)
• Salt½ teaspoon (1.3 grams)

Make the shortbread crust: Preheat the oven to 350°F (175°C).

Beat softened butter, brown sugar, vanilla, and granulated sugar until creamy and smooth.

Add in the flour and salt. Mix until a soft dough forms.

Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. Dock the base lightly with a fork. Par-bake for 10 minutes to help set the crust slightly (don’t fully brown it).

Make the pumpkin filling: Whisk pumpkin purée, brown sugar, maple syrup, eggs, egg yolk, heavy cream, brown butter, vanilla, cinnamon, pumpkin spice, and salt until smooth. Pour filling into the warm par-baked crust.

Bake the pie at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center still has a slight jiggle.

Cool completely to room temperature, at least 2 hours, until the filling sets.

For the maple drizzle, mix together the powdered sugar, cream, maple syrup, salt, and cinnamon until the ingredients are well combined and the texture is a silky sauce. Drizzle over the pie once it has fully set.