Serves: 6
Ingredients:
Sweet Dough for Pie Crust Shell:
2 ounces butter (softened)
1½ ounces granulated sugar
1 large whole egg
4 ounces all-purpose flour
Pumpkin Filling:
8 ounces fresh pumpkin (diced 1/2 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 once vanilla extract
3 large whole eggs
Chantilly:
4 ounces heavy cream
1 ounce granulated sugar
1 teaspoon vanilla extract
Procedure:
Pumpkin Pie with Vanilla Chantilly Method
For the dough, in a small mixing bowl, mix the butter with the granulated sugar. While stirring, add the egg, then the flour. Refrigerate dough until chilled. Roll the dough 1/4-inch thick, 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 smooth consistency. Poor into the pie crust shell. Bake for at least 35 minutes or until set. Remove from the oven and let cool.
For the chantilly, in a medium mixing bowl, beat ingredients together until soft peaks form. Refrigerate.
To serve, spread cantilly on top of pumpkin pie. Cut into 6 portions.
Wine Pairing:
Domaine Des Baumard; Savennieres “clos Du Papillon”; Loire, France
Restaurant: Celebrity Cruises
Recipe Type: AuthenticSubmitted By: Celebrity Cruises
Recipe Author: Celebrity Cruises
Recipe Source: http://www.cruisetraveloutlet.com/before-you-board/celebrity-cruises-recipe-of-the-week/thanksgiving-menu-special/