Pumpkin Pie

Are you ready to indulge in a slice of decadent pumpkin pie that will transport you straight to Thanksgiving? Look no further, because today I'm bringing you my luscious pumpkin pie recipe. With its smooth and creamy texture and the perfect balance of warm spices, this pie is a true masterpiece that will impress your guests and leave them begging for seconds. Pumpkins, believed to have originated in Central America over 7,500 years ago, have come a long way in terms of variety and flavor. Did you know that there are over 50 different varieties of pumpkins? Some are better suited for carving, while others, like the Sugar Pie Pumpkin and Honeynut Squash, are perfect for turning into delicious pies. Now, you might be wondering why fresh pumpkin is optional for sweets. While it may not be necessary for certain pumpkin treats, when it comes to making pies, using fresh pumpkin is truly justified. The natural sweetness and rich flavor of a freshly roasted pumpkin elevates the taste of the pie to a whole new level. But here's a tip for you: always roast more pumpkin than you need for the pie. Why? Because leftover pumpkin meat is incredibly versatile and can be used in a variety of dishes. Whether you want to whip up a savory side dish, a comforting soup, or a nutritious smoothie, having some roasted pumpkin in your freezer will always come in handy. So, if you've always wanted to make the perfect pumpkin pie that will impress your loved ones, you're in the right place.

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Blind Bake Pie Dough

To blind bake a tart shell, you start by lining the unbaked pastry shell with parchment paper or 2 sheets of microwave safe plastic wrap and filling it with pie weights or dried beans to prevent the crust from puffing up or shrinking during baking. Preheat your fan oven to the specified temperature, usually around 350°F/180°C. Once your tart shell is prepared and chilled, place it in the preheated oven and bake for about 20 minutes. This initial baking time with the weights in place helps set the shape of the crust. After 20 minutes, carefully remove the pie weights and parchment paper. Return the tart shell to the oven to bake for an additional 10 minutes.

Roasting Pumpkins

When it comes to roasting pumpkins, it's always a good idea to prepare more than you think you'll need. To begin, carefully slice the pumpkin and butternut squash lengthwise, and remove the fibers and seeds (don't forget to save the seeds for later!).
Line a baking tray with a silicone mat, grease it with oil, sprinkle with sugar and a pinch of salt, then place the squash flesh side down. Roast in a preheated oven at 410ºF/210ºC for about an hour, making sure to rotate and move the pumpkins halfway through the cooking process. Once the squash is tender and caramelized, remove it from the oven and let it cool for about 20 minutes. Then, scrape out the cooked flesh from the skin and discard the skins. But wait, don't throw away those pumpkin seeds just yet! In a small saucepan, cover the pumpkin kernels with water and a pinch of salt. Bring to a boil and let them sit for a bit to soften. Sieve the seeds to remove any remaining fibers, then spread them out on a baking tray. Toast in the oven for about 10 minutes, or until they turn a light golden brown.

Pumpkin Mixture

In the food processor, puree the pumpkin flesh. Transfer pumpkin puree to a frying pan and cook it with spices, sugars and maple syrup, for about 20 minutes stirring every so often. The pumpkin mixture should turn into a flavorful 400g pumpkin delicacy. Let cool.

Pumpkin Compound

In the food processor, mix the cooked pumpkin mixture with the fresh roasted pumpkin ≈150g. Add mascarpone and the eggs; mix until smooth.

Baking

Preheat oven to 400ºF/200ºC. Fill pre-baked tart shell and bake pie or 15 minutes. Lower temperature to 350ºF/180ºC and put back in the oven for 45 minutes more. Pie is ready when it just begins to crack. There should be a slight jiggle to the center. Let cool for 20 minutes, and then carefully de-mold pie onto a cooling rack. Leave out for 2 hours to cool completely and chill for an hour or more before finishing. At this juncture, the pie could be kept frozen for a couple of weeks (un-molded and bagged). The day you wish to serve the pie, put it frozen in the 400ºF/200ºC preheated oven for 15 minutes. Leave the pie out for 2 hours making sure it is completely thaw before finishing it.

Bourbon Flambéed Kernels Brittle

In a medium size frying pan, turn sugar into a light amber caramel. Stir in kernels and seeds, add alcohol and ignite. When the flame is gone, add butter into the mixture. Transfer spread brittle mixture onto a baking mat; let cool completely. Break into pieces and keep brittles in a sealed container.

Maple Mascarpone Chantilly

Soak gelatin in cold water to soften, drain well and set aside. In the small saucepan, bring to a boil the heavy cream along with the spices. Turn off the heat and let infuse for 20 minutes. Sieve liquid over the white chocolate. Let stand a minute and mix with the immersion blender. Add the soften gelatin, mascarpone and then the chilled heavy cream. Mix and refrigerate ganache montée overnight.

Montage

Whip the ganache montée in a stand mixer until it reaches medium soft peaks to create the Chantilly cream. Gently cover the pumpkin pie with a thin, even layer of the cream before dividing the pie into 8 equal portions. Next, for an elegant finishing touch, use a pastry bag fitted with a Saint Honoré pastry tip to create decorative swirls of Chantilly cream on top of each portion. Garnish the pie with delicate pieces of cinnamon stick and star anis. Sprinkle pumpkin seeds brittles over the Chantilly cream. This pumpkin pie is best consumed within 3 days when refrigerated. Avoid exposing the pie to freezing temperatures. Enjoy!

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