Ingredients

Method

1. 1

   In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse meal with some blueberry-sized chunks of butter remaining.

2. 2

   Mix the apple cider vinegar and ice water. Add the liquid one tablespoon at a time, pulsing briefly between additions, until the dough just holds together when pressed.

3. 3

   Form the dough into a disc, wrap tightly in plastic, and chill for 30 minutes.

4. 4

   Roll out the dough, fit it into your pie dish, and crimp the edges. Chill for another 20 minutes.

5. 5

   To blind bake, line the crust with parchment paper and fill with pie weights. Bake at 350°F (175°C) for 30-40 minutes.

6. 6

   Remove the weights and parchment, prick the bottom of the crust with a fork, and bake for another 15-20 minutes until golden brown. Let it cool completely.

7. 7

   Brown the butter in a pan until it's a deep amber color, then set aside.

8. 8

   In a separate saucepan, heat the sugar and water over medium heat without stirring until it turns into a deep golden caramel.

9. 9

   Remove from heat and carefully whisk in the browned butter, followed by the warm heavy cream. Stir in the maple syrup, vanilla, and salt. Allow the caramel to cool completely.

10. 10

    To reduce the pumpkin puree, spread it on a parchment-lined baking sheet and roast at 325°F (163°C) for 20-30 minutes, or until it has reduced to about 500g and darkened in color. Let it cool.

11. 11

    Place the chopped white chocolate in a large bowl. In a saucepan, heat the heavy cream, maple syrup, and butter until it comes to a boil.

12. 12

    Pour the hot cream mixture over the white chocolate and let it sit for 1 minute to melt.

13. 13

    Add the roasted pumpkin, spices, salt, and espresso powder to the bowl. Use an immersion blender to blend the mixture until it is silky smooth. Keep the ganache warm or gently reheat it before assembling the pie.

14. 14

    In a bowl, combine the flour, brown sugar, oats, room temperature butter, cinnamon, and salt. Use your hands to mix until a crumbly texture forms.

15. 15

    Spread the streusel on a baking sheet and bake at 325°F (163°C) for 15 minutes, stirring every 5 minutes to ensure even baking. Let it cool completely.

16. 16

    In a chilled bowl, whip the heavy cream, maple syrup, vanilla, and salt until soft to medium peaks form. Keep chilled until ready to serve.

17. 17

    Spread a thin layer of the brown butter caramel (about 1/2 cup) evenly over the bottom of the cooled pie crust.

18. 18

    Pour the warm espresso pumpkin ganache over the caramel layer.

19. 19

    Chill the pie in the refrigerator for 4-6 hours, or overnight, until the ganache is fully set.

20. 20

    Before serving, top the pie with a generous layer of maple whipped cream and sprinkle the cooled streusel on top.