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Recipe: Thanksgiving pumpkin pie with chantilly cream – BC

Chef Dan Olson, chef and co-proprietor of Railtown Catering, shares his recipe for pumpkin pie.

Dough

Ingredients

1 ½ cups flour
pinch of salt
pinch of sugar
½ cup butter
30 mL water

Method

1. Sift flour, add salt and sugar, then lower butter into small items.
2. Pinch butter into flour till damaged down into pea-sized items.

three. Add water and begin to deliver collectively. Cover dough and relaxation within the fridge for an hour.
four. Roll out and place in pie pan (9”)

Pumpkin Filling

Ingredients

116 mL whipping cream
116 mL entire milk
½ cup brown sugar
1 ¼ tbsp flour
1 tsp cinnamon
½ tsp floor ginger
½ tsp floor clove
½ tsp floor nutmeg
2 ½ entire eggs
333g (1 cup) pumpkin purée

Method

1. Whisk all components collectively and pour into shell.
2. Bake at 350°F for 30-40 minutes till the center is agency and a knife comes out clear.

Chantilly Cream

Ingredients:

1 cup heavy cream
2 tbsp powdered sugar
1 vanilla bean

Method:

1. Combine all components
2. Beat the cream till gentle and billowy
three. Pipe onto room temperature pumpkin pie

More Global BC recipes can be found right here

© 2017 Global News, a division of Corus Entertainment Inc.

About Micky Antonio

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