Recipe: Thanksgiving pumpkin pie with chantilly cream

Chef Dan Olson, chef and co-owner 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 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”)

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Pumpkin Filling

Ingredients

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

Method

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:

1 cup heavy cream
2 tbsp powdered sugar
1 vanilla bean

Method:

1. Combine all ingredients
2. Beat the cream until soft and billowy
3. Pipe onto room temperature pumpkin pie