Earls Kitchen + Bar’s Pumpkin Pie

Earls Kitchen + Bar - Pumpkin Pie

It’s time to get into the kitchen and enjoy the flavors of fall! It’s so relaxing to be at home on a Sunday afternoon – your home filling with the smells of butter, pumpkin, and cloves.

Earls Kitchen + Bar, the Canadian restaurant that recently opened doors in Somerville, shared their pumpkin pie recipe with us. We can’t wait to make this soon – extra chantilly cream for me!

Earls Kitchen + Bar’s Pumpkin Pie

Pie filling:

Ingredients: (yields one pie)

1 12-inch pie shell, or your favorite recipe, baked to light golden brown, and cooled
1 lb plus 2 oz fresh (pulped) or canned pumpkin
1 lb plus 2 oz whipping cream
6 oz fine sugar
4 whole egg whites
2 whole egg yolks
1 1/4 tsp cinnamon
1 tsp fresh ginger, finely micro-planed
1/2 tsp fine salt
1⁄2 tsp Ground Cloves

Assembly:

Mix all ingredients in a large mixing bowl or electric mixer until fully combined. Fill pre-baked pie shell to 1/8 inch from the top of the shell. Place on a baking tray and into a preheated ovel set to 350 degrees fahrenheit for 1 hour. The baked pumpkin pie should have a very slight jiggle to them and the outside edges of the filling should be raised and stiffened almost to the point of cracking. Remove from the oven, notch pie into 1/6th to cut when cool. Cool pies at room temperature to avoide excessive shrinking. Then cover and refrigerate until serving – best overnight.

Topping – Chantilly Cream:

Ingredients:
6 oz whipping cream
1 tbsp icing sugar
1/2 tsp of vanilla extract

Assembly: 

Chill the mixing bowl by filling with ice water while gathering the ingredients. Pour out and dry the bowl. Ensuring cream is very cold, whip until it begins to firm. Add sugar and vanilla and whip until just stiff (over whipping will cause small particles of butter to form). Top each slice with a large dollop of cream.

Eat and enjoy!

Image credit: Earls Kitchen

no comment

Leave a Reply