Make Sure You Have:
Pre-baked pie crust
If making from scratch:
Stand mixer with paddle attachment for dough, whisk attachment for Chantilly cream
Pie tin (do not use aluminum)
3 large eggs
½ cup firmly packed light brown sugar
½ cup dark corn syrup
1½ cups heavy whipping cream
1½ cups pumpkin puree
1 tbsp rum
1 tsp ground cinnamon
¾ tsp ground ginger
½ tsp salt
1 pre baked 9½-inch piecrust (Watch Emily's video on piecrust)
1 recipe Chantilly cream/whipped cream
Chantilly Cream/Whipped Cream:
2 cups of heavy whipping cream
¼ cup of sugar
½ tsp vanilla extract
Making Pie Dough:
1. Cut up butter into small, uniform cubes and add to a stand mixer bowl along with the flour, sugar, and salt. Using a paddle attachment, turn the mixer on low speed.
2. Stop the mixer to check the mixture and mix gently with your hand breaking up large chunks. Don't mix too much, the butter and flour should have been mixed into very small pieces. If there is larger chunks break it gently with your hands.
3. Add in 3 tablespoon of cold water and mix again. After mixing it for a couple of seconds check again to see if the dough is coming together nicely. When making it into a ball in your hand if there is no floury crumbles left on your hands then you have added enough water. If it does break and there is floury consistency add another tablespoon of cold water.
4. Turn on the mixer again and mix it till right before the dough comes together. It should not take long at all. Stop the mixer and take out the dough and roll it together with your hand. Roll it into a disc, then flatten it out and wrap it with plastic wrap.
5. Place it in the refrigerator for an hour or even 3 days. If you place it for 3 days, when you take it out let it sit for 30 minutes, then roll out into a round large enough to line your pie pan. Place dough gently in pie pan and trim edges off evenly.
Rolling out Pie Dough:
For special tips on how to roll out the perfect pie crust check out Emily's https://grokker.com/cooking/video/tips-on-rolling-out-and-using-pie-crust/5125a3151847616419000367.
Baking pie crust:
1. Preheat the oven to 425°F.
2. Use a fork to lightly prick the flat surface of the pie pastry. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.
3. Bake the crust for 20 minutes, then remove it from the oven and take out the pie weights and the aluminum foil liner.
4. Lower the oven temperature to 375°F. Return the pie to the oven to bake for an additional 15 minutes, or until the crust is golden brown. Remove from the oven and cool completely before using.
1. Preheat the oven to 350°F.
2. In a large bowl using a regular handheld whisk, whisk together the eggs and brown sugar until blended. Add the dark corn syrup and whisk until smooth. Whisk in the pumpkin puree, cinnamon, ginger, salt, rum, and cream, until well mixed.
3. Pour the mixture slowly into the pre-baked pie crust. Bake until the filling is set, about 25-50 minutes depending on your oven. You'll know it's set when a knife poked in the center comes out clean. Let cool to room temperature.
4. Serve topped with a generous dollop of the Chantilly cream, check out Emily's https://grokker.com/cooking/video/making-whipped-cream/50e7261639e290f85a000142
1. In a stand mixer with whisk attachment add your heavy whipping cream, sugar, and vanilla extract.
Half Whipped Cream:
Thick but still runny consistency
Perfect Whipped Cream:
Molds and holds the shape, it is light and airy with air
How to fix your over whipped cream:
If you've over whipped cream, add a little heavy cream and fold with a rubber spatula.