Millions of people insist no holiday meal is complete without some pie for dessert. Pie served with coffee certainly makes for a fitting end to a holiday meal, and hosts can serve any type of pie and still end up with some satisfied guests.
Though pie aficionados typically have their go-to pie, pumpkin pie is especially popular at the holiday dinner table. Hosts who want to cater to the masses can serve up the following recipe for “Pumpkin Pie” courtesy of Emily Luchetti’s “Classic Stars Desserts” (Chronicle Books).
Pumpkin Pie
Serves 8
- 3 large eggs
- 1⁄2 cup firmly packed light brown sugar
- 1⁄2 cup dark corn syrup
- 11⁄2 cups heavy whipping cream
- 11⁄2 cups pumpkin purée, homemade (see below)
- 1 tablespoon rum
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1 pre-baked 91⁄2-inch pie crust
- 1 recipe of Chantilly cream (see below)
Directions:
Preheat the oven to 350 F.
In a large bowl, whisk together the eggs and brown sugar until blended. Add the corn syrup and whisk until smooth. Whisk in the cream, pumpkin purée, rum, cinnamon, ginger, and salt until well mixed. Pour into the prebaked pie crust.
Bake until the filling is set, about 30 minutes. Let cool to room temperature. Serve with the Chantilly cream.
Chef’s Tip: The pie may be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
Pumpkin Purée
Makes 21⁄2 cups
- 21⁄2 pounds sugar pumpkins
- 1⁄4 cup water
Directions:
Preheat the oven to 325 F. Cut each pumpkin into sixths. Scrape out the seeds and any stringy pulp. Put the pumpkin pieces, cut-side up, and the water in a baking pan and cover the pan with aluminum foil. Bake until soft when pierced with a fork, about 1 hour and 10 minutes.
Remove from the oven and, when cool enough to handle, scoop out the flesh with a spoon and purée in a food mill or food processor. If the purée is watery, place it in a large sauté pan and cook over medium heat, stirring frequently, until thick. The timing will depend on how watery the purée is.
Let cool, cover and refrigerate until using.
Chantilly Cream
Makes about 21⁄4 cups
- 1 cup heavy whipping cream
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Directions:
Put the cream, vanilla and sugar in a bowl and whip by hand with a whisk or with an electric mixer on medium speed until soft peaks begin to form. The cream should hold its shape but still be very smooth.
Cover and refrigerate until serving.
Chef’s tip: You can whip the cream an hour or two in advance, cover and refrigerate it. If it sits longer than that, it will start to thin out and you will need to re-whip it lightly before using it. A few quick stirs with a whisk will do the trick.
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