Recipe: Pumpkin Pie with Chantilly Cream

By Dan Olson, chef/owner, Railtown Catering 

DOUGH INGREDIENTS

Flour (1 ½ cups)

Salt (pinch)

Sugar (pinch)

Butter (½ cup)

Water (30 mL)

DOUGH INSTRUCTIONS 

1. Sift flour, add salt and sugar, then cut butter into small pieces.

2. Pinch butter into flour until broken down into pea-sized pieces.

3. Add water and start to bring together. Cover dough and rest in the fridge for an hour.

4. Roll out and place in pie pan (9”)

PUMPKIN FILLING INGREDIENTS 

Whipping cream (116 mL or 4oz)

Whole milk (116 mL or 4oz)

Brown sugar (½ cup)

Flour (1 ¼ tbsp.)

Cinnamon (1 tsp)

Ground ginger (½ tsp)

Ground clove (½ tsp)

Ground nutmeg (½ tsp)

Whole eggs (2 ½)

Pumpkin purée (333g or 1 cup)

PUMPKIN FILLING INSTRUCTIONS 

1. Whisk all ingredients together and pour into shell.

2. Bake at 350°F for 30-40 minutes until the middle is firm and a knife comes out clean.

CHANTILLY CREAM INGREDIENTS

Heavy cream (1 cup)

Powdered sugar (2 tbsp)

Vanilla bean

CHANTILLY CREAM INSTRUCTIONS 

1. Combine all ingredients.

2. Beat the cream until soft and billowy.

3. Pipe onto room temperature pumpkin pie.