Brûléed Pumpkin Pie with Dark Chocolate Crust

For the Pumpkin Pie Filling:

• 15 oz Pumpkin Puree
• 4 Eggs
• 1/4 cup Maple Syrup
• 1/4 cup Brown Sugar
• 1 tsp. Vanilla Extract
• 1/4 cup Milk, (plant-based or regular)
• 1/4 tsp. All-Spice
• 2 tsp. Ground Cinnamon
• 1/2 tsp. Nutmeg
• 1/2 tsp. Ground Ginger
• Pinch of Salt
• Plus additional granulated cane sugar to brûlée

For the Chocolate Crust:

• 1 1/2 cups All-Purpose Flour
• 1/3 cup Cocoa Powder
• 6 tbsp. Ice-Cold Water
• 1/3 cup Extra Virgin Olive Oil
• 1/4 cup Brown Sugar or Granulated Cane Sugar ((optional, but highly recommended))

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For the Chocolate Crust:

1. In a large bowl, mix together the flour, cocoa powder, and sugar. Then, use your fingers to pinch in the extra virgin olive oil until it forms a crumb-like texture.
2. Add in the ice-cold water, a tablespoon at a time. Knead the dough with your hands until it is smooth. Wrap tightly in saran wrap to sit for 30 minutes in the refrigerator.
3. Roll out the dough inbetween two large pieces of parchment paper until 1/8" to 1/16" thick, depending on your preferences. Place the dough over a greased pie pan and gently press it into the pie pan. Trim off any remaining dough.

For the Pumpkin Pie Filling:

1. Preheat oven to 350F.
2. In a large mixing bowl, whisk together all ingredients except the eggs on a low speed just to incorporate them together. With the stand mixer on a low speed, add in one egg at a time. Then, pour the batter into the prepared pie pan.
3. Gently tap on a flat surface two times to remove any air bubbles. Bake for 50-60 minutes, or until it is no longer jiggly. (Check periodically to make sure the crust isn't burning. If so, just gently cover the edges with aluminum foil.)
4. TIP: Once the pie is done cooking, turn off the oven and do not remove the pie from the oven. Instead, place a wooden spoon to crack open the oven door to allow a consistent air flow out of the oven. Remove the pie from the oven after 10 minutes to place on a wire rack.
5. Allow the pie to cool for at least 1 hour to set.
6. Right before serving the pumpkin pie, sprinkle a generous amount of granulated cane sugar over the top. Using a kitchen torch, brûlée the sugar until caramelized. Repeat with a second layer to cut into the ultimate crunchy pumpkin pie top.

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