All the Vices Pie (Maple Bourbon Pumpkin Pie with Chocolate Pie Crust)
All the Vices is paired well with any comfort food list. Harvest time means sugar pumpkins, hot cocoa and warm bourbon by the fire. Paired together creates an exquisite texture and flavor. Slightly smokey and ever so delicious.
  • The chocolate pie dough/crust
  • ¼ cup plus 1 tbsp Dutch process unsweetened cocoa powder
  • 3½ tbsp sugar
  • 1 tsp salt
  • 1¼ cups plus 1 tbsp all purpose flour
  • 8 tbsp chilled unsalted butter, cut into ½-inch pieces
  • 1 large egg yolk
  • ½ tsp organic apple cider vinegar
  • For the pie
  • 4 large eggs
  • 2 cups of pureed sugar pumpkin (in season)
  • ¼ cup plain Greek yogurt
  • 2 tbsp Kentucky bourbon (Maker's Mark is a good choice)
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ¾ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup heavy cream
  • 2 tsp of granulated sugar
  1. Like any other pie dough, the easiest way to make it is with a food processor. It has been so long since I have not used one, I do not have the instructions for a mixer, the key though would be to cut the butter in.
  2. Food processor: Pulse the cocoa powder, sugar, salt and flour to combine. Add the butter to the processor in small handfuls and pulse until the mixture resembles coarse, wet sand.
  3. In a small non-metallic bowl, whisk together egg yolk, vinegar, and ¼ cup ice water. Drizzle into the food processor and pulse until mixture starts to come together.
  4. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick disk.
  5. Wrap in plastic wrap and chill for at least an hour but up to 48 hours.
  6. When ready to bake the pie, roll out the pie dough on a lightly floured work surface to approx. 14 inches or one which will fit in your 9 inch pie pan. Trim with a one-inch edge, fold over and crimp. Chill in the freezer for 15 minutes.
  7. Perfect fill crust trick: Preheat the oven to 350. Line the pie with parchment paper and fill with dried beans. Bake until the crust is dry around the edges, (20 minutes). Remove the beans and parchment paper and bake for 5 minutes more, or until crust looks dry. Brush the bottom and sides of the crust with a beaten egg. Return to the oven for three more minutes. Set aside while you make the filling.
  8. Filling: In a bowl, whisk together the pumpkin, Greek yogurt, bourbon, cinnamon, salt, ginger, and nutmeg. Whisk in the remaining 3 eggs. Set aside.
  9. In a small saucepan on high, bring maple syrup and vanilla into a rolling boil, reduce heat to med-high and while stirring frequently simmer till it thickens (3 minutes).
  10. Remove from heat and slowly stir in cream till smooth. Slowly whisk the hot cream mixture into the pumpkin mix.
  11. Place a parchment lined baking dish into the oven, place your baked pie-crust and then carefully pour filling in. Bake for 50-60 minutes, rotating halfway through and until it is set around the edges and the center with a tad wiggly..just a tad.
  12. Transfer to a wire rack to cool.
Can be made a day ahead. Do not brûlée till ready to serve. You do NOT have to brûlée but it does make a really nice topping and is so tasty with the whole pie full of vices!
Just before serving, sprinkle pie with sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.
photo credit - ©2013 eatswellwithothers
Recipe by Cabin Goddess at