Pumpkin Pie Recipe by Chef Thomas Wenger

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Pumpkin Pie Recipe by Chef Thomas Wenger

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Ingredients

Adjust Servings:
375 grams pumpkin puree cooked
1/2 teaspoon nutmeg powder
120 grams granulated sugar
60 millilitres maple syrup
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
3 Eggs
120 millilitres Milk full fat
60 grams double cream
icing sugar fur dusting of the pie
pie dough for two pies
Features:
  • Vegetarian

This traditional pumpkin pie recipe is brought to you by Chef Thomas Wenger.

  • 125 min
  • Serves 16
  • Medium

Ingredients

Directions

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Having lived in the New York some years ago, I always looked forward to fall and the “harvest season”. It is just so nice when the leaves turn orange, yellow and brown and virtually every farmer is selling bright round orange pumpkins.

The pumpkin pie recipe, though, I need to search every year when autumn, Halloween & Thanksgiving Day come around. So this year, I decided to share it with all, and perhaps most of all, in the coming years, I will know where I placed the recipe when the season comes along.

How to Make a Pumpkin Pie

  1. Cut a small pumpkin in half, remove all seeds, then brush the flesh with 10 g of butter and sprinkle with cinnamon powder. Place in a preheated oven for approximately 1 hour at 160 C (320F) or until the flash is all soft and cooked.
  2. Remove pumpkin from oven and cool down a little and scoop out the flesh. Puree through a food mill or a sieve.
  3. Roll out the pie dough and line a pie mold with it. Ensure the dough is well docked. Set a side cool.
  4. Preheat the oven to 180 C (350F).
  5. Whip the egg whites to a soft peak and set aside.
  6. In a bowl, combine the pumpkin puree, with all the remaining ingredients except the egg whites, well.
  7. Fold the egg whites under the pumpkin mixture.
  8. Fill the mixture into the pie and bake in the preheated oven for approx 45 minutes or until done.
  9. Sprinkle with icing sugar as desired.

Pumpkin pie is without question America’s favorite Thanksgiving dessert. Those of you who want to wow your family and guests with a wide selection of desserts for your Thanksgiving dinner check out our delicious homemade apple pie recipe, pecan pie, or strawberry cheesecake.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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