Railtown Catering's pumpkin pie with Chantilly cream

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

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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.


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.


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.


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.