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”)
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
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