Recipe: Pumpkin Pie With Vanilla Chantilly

32 Main Pumpkin Pie

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

Pumpkin Filling

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

Chantilly

4 ounces heavy cream

1 ounce granulated sugar

1 teaspoon vanilla extract

 

Method

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.

Serves 6.

25 thoughts on “Recipe: Pumpkin Pie With Vanilla Chantilly

  1. Barbara

    Nice touch sending the recipe and wishing us a Happy Thanksgiving…..it shows that you really care about your clients and we appreciate cruising with Celebrity

  2. Marie Moeller

    We are foodies and love trying knew recipes– it is hard to top our son having 13 years experience as chef for 3 presidents and wrote a book “Dining at the White House” his name is John II he now owns his own catering company “Sate Of Affairs”.
    We only cruise with you and one of the big reasons is the food. but due some health issues we have not sailed for awhile but hope to be back at sea soon.

  3. Karen Boerner

    Thank you for thinking of your cruisin’ customers. I don’t even like pumpkin pie, but this recipe sounds so good. Been too long since we have been on a Celebrity cruise, maybe this year.

  4. Patricia Curtis

    This dessert sounds delicious. We cruise every year with Celebrity and look forward to your attention to detail. Thank you for Thanksgiving pumpkin pie recipe.

  5. Susan Bradley

    Sigh. Three years ago today we were on the Equinox, heading to Turkey, where we spent turkey day. This year, instead of Turkish delight, we’ll be enjoying this pumpkin pie. Thanks for the memories AND the recipe! 😀

  6. Mary Webster

    Love cruising Celebrity, Thanksgiving and Pumpkin pie! We are thankful for the opportunity to cruise and especially to cruise Celebrity! Happy Thanksgiving to all the wonderful employees of your cruise line.

  7. Virginia Logan

    Just finished cruising on the Constellation this November. Loved it! The service and the food was consistently excellent. Thanks for the recepy, you really do care about your guests.

  8. Linda

    Happy Thanksgiving Celebrity Cruises! Thanks for the recipe! We loved the food you prepared and served on our Alaska cruise! I want to go again and be spoiled with beauty and your wonderful cruise experience. God bless you all.

  9. Jeanette

    Just returned from our Australia/New Zealand cruise. What a wonderful trip on the Solstice. Favorite on-board experience was having lobster prepared for only me at Murano. The pie recipe sounds decadent! Can’t wait to try it!

  10. Brenda

    Just went on your transatlantic – Rome to Miami. Bought the “cookbook”. New Year’s Eve dinner will include some of those scrumptious recipes!

  11. Mary Lou

    Thanks for the recipe! Loved sailing to Bermuda in August. Very convenient sailing out of Cape Liberty onboard Summit.
    Look forward to my second Alaska cruise onboard Infinity in June.
    Will continue to sail only Celebrity.

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