Railtown Catering's pumpkin pie with Chantilly cream

A pumpkin pie that's good for any autumn occasion.

by Eat North

Image for Railtown Catering's pumpkin pie with Chantilly cream

Pumpkin spice season is far from over. Keep the fall celebration going with this pumpkin pie from Vancouver's Railtown Catering. Known for using fresh and seasonal ingredients, Railtown brings French-inspired cooking blended with West Coast style to your party.

Crust

1 ½ cups all-purpose flour
1 pinch salt
1 pinch sugar
1/2 cup butter, cut into small pieces
2 tbsp water

Sift flour, add salt and sugar into a large bowl.

Pinch butter into flour until broken down into pea-sized pieces.

Add water and start to bring together. Cover dough and rest in the fridge for an hour.

On a lightly floured surface, roll out dough and place in 9-inch pie pan.

Filling

1/2 cup whipping cream
1/2 cup whole milk
1/2 cup brown sugar
1 ¼ tbsp all-purpose flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp clove
1/2 tsp ground nutmeg
2 ½ whole eggs
1 cup pumpkin puree

In a large bowl, whisk all ingredients together and reserve.

 

Chantilly cream

1 cup heavy cream
2 tbsp powdered sugar
1 vanilla bean

Add cream and sugar into a large bowl. Split the vanilla bean in halve, lengthwise. Using a knife, scrap vanilla seeds and add to cream and sugar.

Using a hand mixer or stand mixer, beat the cream until soft and billowy.

Assembly

Preheat oven to 350°F.

Pour filling into prepared pie shell and bake for 30 to 40 minutes, or until the middle is firm and a knife comes out clean. Let cool at room temperature.

Pipe Chantilly cream onto pumpkin pie.

Top Content