Chai spiced pumpkin pie
ByronTalbott · ♥ 2.7K likes · 116.2K views · 4 min video
Read about cream, custard and chess pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup all purpose flour
- 6 tbsp butter
- 8 tbsp sugar
- 4 tbsp water
- 1 cup pumpkin puree
- ¼ tsp ground cardamom
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ¼ tsp allspice
- ½ cup cream
- ¼ cup brown sugar
- 1 tbsp molasses
- ½ tsp nutmeg
- salt
Short dough: blend the butter well into the flour, sugar and salt before adding water to bind.
Roll the dough to about a quarter inch thick and cut a round slightly larger than the tin.
Rolling and lining the tin
Mix the chai spices: ground cardamom, ginger, nutmeg, cinnamon and allspice.
Chai spices and the filling
- 1 whole egg yolk
- heavy cream
- sugar
Mix the pumpkin puree with the egg yolk, then the heavy cream until incorporated, then the spices, then the sugar.
Fill the shell to just below the rim, tap to level, and bake at 325F for about 20 minutes until the filling puffs and the crust is golden brown.
Top with whipped cream made with brown sugar, molasses and nutmeg.