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servings:

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

• 1/4 cup plus 1 tablespoon Dutch-process unsweetened cocoa powder
• 3 1/2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1 1/4 cups plus 1 tablespoon all-purpose flour plus more for dusting
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
• 2 tablespoons chilled vegetable shortening, cut into pieces
• 1 large egg yolk
• 1/2 teaspoon apple cider vinegar
• All-purpose flour (for dusting)
• 4 large eggs
• 1 15-ounce can pure pumpkin purée
• 1/4 cup sour cream
• 2 tablespoons bourbon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground mace (optional)
• 3/4 cup pure maple syrup, preferably grade B
• 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• A kitchen torch

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