All-American Pumpkin pie is, for many, synonymous with Thanksgiving and is certainly one of the holiday-feast’s MVPs with its rich, orange-colored custard—often scented with a seasonal blend of cinnamon, nutmeg, cloves and ginger—in a crisp pastry shell. We’ve put our signature modern luxury spin on the classic dessert by adding cream cheese—rather than cream or milk—to what would otherwise be a traditional custard. We then round out the delicate sharpness this lends the filling by topping the pie with a sweet vanilla Chantilly cream. The result, if we may so ourselves, is nothing short of perfection.
Sweet Dough for Pie Crust Shell
2 ounces butter (softened)
1 ½ ounces granulated sugar
1 large whole egg
4 ounces all-purpose flour
8 ounces fresh pumpkin (diced ½ inch)
As needed water
3 ounces cream cheese
2 ounces granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon Chinese five-spice powder
1 ounce vanilla extract
3 large whole eggs
4 ounces heavy cream
1 ounce granulated sugar
1 teaspoon vanilla extract
For the dough, mix the butter with the granulated sugar in a small mixing bowl. While stirring, add the egg, then the flour. Refrigerate dough until chilled. Roll the dough into ¼-inch thick rolls, then place in a 6-inch tart shell pan. Remove excess dough, and place shell in the refrigerator.
For the filling, preheat oven to 375 degrees Fahrenheit. In a medium saucepan, cover the diced pumpkin with water; cook until it gets soft. Remove from the heat, drain; blend until mashed and reserve. In a medium mixing bowl, mix the cream cheese with the granulated sugar, spices and vanilla extract. Add the cooked pumpkin and eggs while stirring until the consistency is smooth. Pour into the pie crust shell. Bake for at least 35 minutes or until set. Remove from the oven and let cool.
For the Chantilly, add ingredients in a medium mixing bowl and beat together until soft peaks form. Refrigerate.
To serve, spread Chantilly on top of the pumpkin pie.