Bruno Albouze Pumpkin Pie
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Pumpkin Pie

Yields8 ServingsPrep Time1 hrCook Time1 hrTotal Time2 hrsDifficultyBeginnerRating

Ingredients

Pie Dough
 350 g Click here for a 8'' to 9''/20/23cm diameter greased tart pan
Roasting Pumpkin
 800 g Pumpkin sugar pie pumpkin & honeynut squash
 15 g Oil
 15 g Sugar
Pumpkin Mixture
 450 g Roasted pumpkin flesh
 60 g Maple syrup best: Bourbon barrel aged
 50 g Granulated sugar
 30 g Dark brown sugar
 20 g Fresh ginger, grated or 2 grams ground
 2 g Ground cinnamon
 1 g Nutmeg
 5 g Vanilla
Pumpkin Compound
 400 g Cooked pumpkin mixture
 150 g Roasted pumpkin flesh
 150 g Mascarpone or sour cream
 100 g Eggs (2)
Bourbon Flambéed Kernels Brittle
 30 g Pumpkin kernels, toasted
 30 g Pepitas
 40 g Granulated or powdered sugar
 30 g Brandy optional
 10 g Butter
Maple Mascarpone Chantilly
 200 g Heavy cream, hot
 2 g Gelatin optional
 5 g Vanilla
 10 g Star anise
 5 g Cinnamon sticks or 1g ground
 10 g Orange peel / zest
 60 g White chocolate
 100 g Mascarpone
 100 g Heavy cream, chilled
 30 g Maple syrup
 15 g Bourbon optional

Directions

About
1

Pumpkins are believed to have originated in Central America over 7,500 years ago. The first pumpkins held very little resemblance to the sweet, bright orange variety we are familiar with. Apparently there are over 50 different varieties of pumpkins out there and some are better than others. The use of fresh pumpkin for sweets remain optional. However, it is justified when making pies. One of the best pumpkins for pies are Sugar Pie Pumpkin and Honeynut Squash. Always roast more pumpkin than you need – leftovers pumpkin meat is great for side dishes, soup and smoothies. It can also be stored in the freezer for later uses.

Honeynut Squash & Sugar Pie Pumpkin

Pie Dough
2

Blend bake tart shell for 20 minutes – remove pie weights and bake for 10 minutes more. Set aside. Tart shell can be made a couple days ahead if desired.

Pie Dough Shell

Roasting Pumpkins
3

Always roast more pumpkin than you need. Carefully, cut pumpkin and butternut lengthwise, scrap out fibers along with seeds (save seeds). Line baking tray with silicone mat, and grease it with the oil and sprinkle sugar over and a pinch of salt. Place squash flesh side down. Roast for an hour or so at 410ºF/210ºC. Half way through, move around pumpkins and rotate. Let cool 20 minutes and scrape out meat from the skin and discard skins. In a small saucepan, cover pumpkin kernels with water and a pinch of salt. Bring to a boil and let sit for a bit. Sieve and remove any remaining fibres. Spread seeds over a baking tray. Toast in the oven for about 10 minutes or until it turns light brown.

Roasted Pumpkins

Pumpkin Mixture
4

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

Pumpkin Puree

Pumpkin Compound
5

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

Bruno Albouze Pumpkin Compound

Baking
6

Preheat oven to 425ºF/220ºC. Fill pre-baked tart shell and bake for 15 minutes. Lower temperature to 350ºF/180ºC and bake for 45 minutes more. If using fan oven, lower oven temperature to 400ºF/200ºC and then 325ºF/160ºC. Pie is ready when it just begins to crack. There should be a slight jiggle to the center. Let cool for 20 minutes and de-mold pie carefully over a cooling rack. Leave out for 2 hours to cool completely and chill for an hour or more before finishing.

Bruno Albouze Pumpkin Pie

Bourbon Flambéed Kernels Brittle
7

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

Bruno Albouze Pumpkin Kernels Brittle

Maple Mascarpone Chantilly
8

Soak gelatin in cold water to soften, drain and set aside. Make a ganache montée. Bring to a boil the heavy cream (200g) with all the spices, turn off the heat and let infuse for 20 minutes. Sieve over white chocolate and mix well. Add gelatin, mascarpone and the chilled heavy cream (100g). Blend well and refrigerate for a least 6 hours or best overnight. Make a day ahead if preferred.

Montage
9

Beat ganache montée to a medium soft peaks Chantilly on medium speed.
Cover pumpkin pie with a thin layer of Chantilly, then cut pie into 8 portions. Make an elegant Chantilly finish using a pastry bag fitted with a Saint Honoré pastry tip. Save leftover Chantilly for later use. Decorate pie with a cinnamon stick broken into thin pieces. Top with pumpkin seeds brittles and serve. Pumpkin pie can be kept refrigerated for up to 3 days. Avoid freezer. Enjoy!

Pumpkin Pie

2 thoughts on “Pumpkin Pie”

  1. This is AMAZING. All my family love it.
    This pie is perfection! The crust has a few steps but it is totally worth it to make it from scratch. This is the only recipe you will ever need because this pie is absolutely delicious. The mascarpone Chantilly is out of this world.
    Enjoy your HOLIDAYS

    You are a great inspiration . I always cooked with your recipes.

    PS:In the mascarpone Chantilly the total heavy cream is 300 Gr or 200Gr (100 hot. and 100 chilled ), I was little confused “Bring to a boil the first half of the heavy cream ?

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