Pumpkin Pie

Name: Pumpkin Pie
Yield: Serves 8 to 10
Ingredients: 1 teaspoon ground cinnamon; 1 recipe Chantilly Cream; 1 partially baked 10-inch pie shell; ½ teaspoon salt; 3 large eggs; 1½ cups Pumpkin Purée; ¾ teaspoon ground ginger; 1 tablespoon rum; ½ cup Karo syrup; 1½ cups heavy (whipping) cream; ½ cup firmly packed light brown sugar

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

Since everyone eats pumpkin pie on Thanksgiving, why not make it the best?

It’s the addition of the mm and the heavy cream that does it in this recipe, which comes from Carolyn Weil, the first pastry chef at Stars.

Ingredients

3 large eggs
½ cup firmly packed light brown sugar
½ cup Ka

Dessert
Pastry
Pie
Vegetarian

Method

Preheat the oven to 350 degrees.

Whisk together the eggs and the brown sugar in a large mixing bowl. Add the Karo syrup and whisk until smooth. Stir in the cream, pumpkin purée, and rum. Add the salt, cinnamon, and ginger and mix until incorporated. Pour the mixture into the pi