Pumpkin Pie
Makes eight servings
1 recipe pie dough for a 9 inch lightly pre-baked pie crust
1/4 cup granulated Turbino sugar
1/4 cup light brown sugar
2 Tablespoons lite-corn syrup
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1 teaspoon grated orange zest
1 egg plus 2 egg yolks, slightly beaten
1 15 ounce can Pure Pumpkin
1/2 teaspoon vanilla
1/2 cup heavy cream
2 Tablespoons butter, melted
fresh Chantilly Cream
Preheat oven to 425 F.
Step One: Combine sugars, salt, cinnamon, ginger,
nutmeg, eggs and orange zest in small bowl. Stir in corn
syrup, pumpkin, vanilla into egg and spice
mixture. Gradually stir in heavy cream and
melted butter. Do not whip.
Chantilly Cream
This is an easy task, although the overzealous
Step Two: Pour into a lightly pre baked pie
beaters amongst us can make you a bowl of
Hdconnelly
©
shell.
whipped sweetened butter rather than a
whipped cream topping. Proceed with caution.
Step Three: Bake for 15 minutes. Reduce
temperature to 350 F.; bake for a total of 40
prep directions: chill bowl and whisk prior to
to 50 minutes or until knife inserted near
whipping and use well chilled heavy cream.
center comes out clean. Cool on wire rack
Best if served immediately after whipped.
for 2 hours.
1 cup heavy cream
Serve with fresh Chantilly Cream.
2 Tablespoons sugar
Optional | to bloom the pumpkin flavor,
1/4 teaspoon pure vanilla
mix step one the day before and store in a
covered bowl in the refrigerator until ready
directions: beat cream until soft peaks
to bake.
form,still a pourable consistency, adding sugar
gradually, then add the vanilla. Serve.
georgehirschlifestyle.com
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