Pumpkin Pie, Old Man Chef Style

One of the quintessential holiday desserts is the pumpkin pie.  For most people, it isn’t the holidays without it.  The aroma as it’s baking in the oven brings back memories of holidays past.  This recipe is my twist on the old favorite.

Ingredients

• 1 medium sugar pie pumpkin
• 2 eggs plus 1 yolk, room temperature
• 1 oz vanilla syrup, such as Torani
• 1 oz Captain Morgan’s Rum
• 1 Tbsp vanilla
• 1/3 cup white sugar
• 1/2 teaspoon Kosher salt
• 2 vanilla bean, seeds only
• 2 tsp cardamom
• 2 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp fresh nutmeg
• 1/4 tsp ground cloves
• 1/2 cup dark brown sugar
• 1 1/2 cup heavy cream
• 1 deep dish pie crust

Directions

Step #1

• Preheat oven to 400 degrees
• Place pumpkin in the oven and roast for 1 hour, or until fork tender
• Once cool to the touch, peel, remove the seeds and cut into smaller pieces
• Place the pieces in a food processor (or blender) and puree.  Cool completely

Step #2

• In a large mixing bowl, add eggs, vanilla syrup and rum and vanilla.  Beat for 2 min on medium speed.
• In a separate mixing bowl, mix white sugar, salt, vanilla bean seeds, cardamom, cinnamon, ginger, nutmeg, cloves and brown sugar.
• Add dry mixture to the eggs
• Once mixed, add the pumpkin puree from Step #1

Step #3

• Whip heavy cream until medium, soft peaks form
• Using a spatula, gently fold the whipped cream into the pumpkin mixture.  This must be done by hand.
• Do not overmix
• Add pie crust to the pie dish and add the pumpkin mixture to the pie crust.
• Bake in 425 degree oven for 15 min.  Reduce oven heat to 350 and bake for an additional 30 min or until a toothpick or thin knife comes out clean from the center of the pie.