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Pumpkin Pie

No Thanksgiving table would be complete without a delicious pumpkin pie, with its trademark velvety texture and autumnal spices. Our version is served with creamy pumpkin gelato for an extra helping of seasonal cheer. Individual tart molds ensure that everyone can enjoy a taste of this holiday staple.

Pumpkin pie


Sugar Syrup:

  • ⅓ C plus 1¼ T (95 ml) water
  • ½ C plus 2 T (150 g) sugar
  • 2½ T (25 g) dextrose powder
  • 1 T (95 g) glucose syrup

Pumpkin Gelato:

  • 1¾ C (500 g) pumpkin pie filling
  • ⅔ C (145 ml) water

Pumpkin Filling:

  • 1½ C (400 g) pumpkin pie filling
  • 2¾ tsp (20 g) honey
  • ¾ tsp (2 g) ground cinnamon
  • 2½ T (20 g) ground ginger
  • 1¼ tsp (3 g) ground nutmeg
  • 2 lg eggs, beaten
  • ⅔ C (150 ml) heavy cream
  • ½ C (100 g) brown sugar

Tart Crust:

  • 1¾ lb (800 g) short dough


  • 5 oz (150 g) short dough

Crème Chantilly:

  • ⅔ C (150 ml) heavy cream
  • Seeds from ½ vanilla bean


  • ¼ C (5 g) garden cress


Sugar Syrup: Boil all ingredients in pan on high, remove from heat; let cool.

Pumpkin Gelato: Heat all ingredients in pan, stir in sugar syrup, heat to 140°F (60°C), cool to room temperature; chill overnight. Place in ice cream machine and freeze.

Pumpkin Filling: Heat all ingredients in pan to 122°F (50°C), let cool to room temperature, transfer to an airtight container; chill overnight.

Tart Crust: Preheat oven to 350°F (180°C). Grease 12 individual tart molds with nonstick spray. Roll out dough to ⅛ in (3 mm), cut and press dough gently into molds, bake 15-18 minutes or until set; cool to room temperature.

Crumble: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Roll out dough to ⅛ in (3 mm), transfer to baking sheet, bake until golden brown, let cool to room temperature; crumble.

Crème Chantilly: Whisk cream and vanilla bean seeds until medium stiff peaks form; transfer to a piping bag (star tip).

Plating: Spread filling into tart crusts, remove tarts from molds, pipe cream rosettes around edges, plate with crumble and gelato; garnish with garden cress.

  • Prep time: 55 minutes.
  • Chill time: overnight
  • Cook time: 50 minutes
  • Makes 12 servings