Dessert: Brûléed Bourbon-Maple Pumpkin Pie

Recipe by Kierin Baldwin 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.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Brûléed Bourbon-Maple Pumpkin Pie

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

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

Instructions

Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1"-thick disk. Wrap in plastic; chill at least 1 hour.
DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.