Thanksgiving Dessert Recipe

This is the perfect Thanksgiving dessert recipe ..........the richness of the pumpkin is beautifully enhanced by the dark rum and the light, feathery topping of Chantilly Cream.

Best of all, this easy pumpkin pie recipe can be prepared the day before and refrigerated. Then on Thanksgiving Day, all that's left to do is to whip the cream and decorate the it.

If you don't have time to make your own pastry case, then buy a good quality, ready made pie crust which is readily available in all good grocery stores.

Gourmet food........the EASY way!

Pumpkin Pie Chantilly

INGREDIENTS
SERVES 6

1 x 7 inch/18 cm ready made shortcrust pastry case (baked)

For the filling :
1 x 15oz (425g) tin solid pack pumpkin
1 large egg plus 1 yolk
1 teaspoon molasses
2 oz (50g) soft dark brown sugar
1/2 level teaspoon ground cinnamon
1/4 level teaspoon freshly grated nutmeg
1/4 level teaspoon ground allspice
1/4 level teaspoon ground cloves
1/4 level teaspoon ground ginger
1/2 cup (120ml) heavy (double) cream
1/4 cup (60ml) dark rum

For the topping :
1 cup (240ml) whipping cream
2 tablespoons superfine granulated (icing) sugar
1 teaspoon vanilla extract (essence)

METHOD

Preheat the oven to 350F/180C/gas mark 4.
Lightly whisk together the eggs and the extra yolk in a large bowl.
Put the sugar, spices, cream and dark rum into a saucepan. Slowly bring up to simmering point stirring occasionally. Add the molasses and give the mix a light whisk to amalgamate everything.
Pour the heated cream over the beaten eggs and whisk again.
Add the pumpkin pure� and whisk once more to evenly mix.
Place the pastry case on a lightly greased baking tray. Pour the filling into the pastry case.
Bake the pie for 45 to 50 minutes until the filling has puffed up around the edges and the center is almost set. Leave to cool completely on a wire rack

The beauty of this wonderful Thanksgiving dessert recipe is that all of the above can be done the day before. Once the pie is cool, cover and refrigerate until required.

For the topping, whisk the cream, sugar and vanilla extract until soft peaks form.
The Chantilly cream can now be smoothed or piped over the topping of the pie. For a final touch, I like to decorate with some pecan halves or chocolate curls.

For that extra touch of indulgence......try serving this pumpkin pie with homemade Banana, Rum and Prune Ice Cream.

ENJOY!

There you have it, a gourmet thanksgiving dessert recipe
......Pumpkin Pie Chantilly. Perfect for Halloween too......or anytime really!

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