RECIPE OF THE WEEK: A Classic Dessert: Pumpkin Pie

Millions insist no holiday meal is complete without some pie for dessert. Pie served with coffee certainly makes for a fitting end to a holiday meal, and hosts can serve any pie and still end up with some satisfied guests.

Though pie aficionados typically have their go-to pie, pumpkin pie is especially popular at the holiday dinner table. Hosts who want to cater to the masses can serve the following recipe for Pumpkin Pie courtesy of Emily Luchetti's Classic Stars Desserts (Chronicle Books). Featuring homemade pumpkin purée and cream, this recipe is sure to make guests happy this holiday season.

INGREDIENTS

3 large eggs

1/2 cup firmly packed light brown sugar

1/2 cup dark corn syrup

1 1/2 cups heavy whipping cream

1 1/2 cups pumpkin purée, homemade (see below)

1 Tablespoon rum

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon salt

1 prebaked 9 1/2-inch pie crust

1 recipe chantilly cream

(see below)

Pumpkin Purée (Makes 2 1/2 cups)

2 1/2 pounds sugar pumpkins

1/4 cup water

Chantilly Cream (Makes about 2 1/4 cups)

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1 Tablespoon granulated sugar

DIRECTIONS:

Pumpkin Purée

Preheat the oven to 325 F. Cut each pumpkin into sixths. Scrape out the seeds and any stringy pulp. Put the pumpkin pieces, cut-side up, and the water in a baking pan and cover the pan with aluminum foil. Bake until soft when pierced with a fork, about one hour and 10 minutes.

Remove from the oven, scoop out the flesh with a spoon, and purée in a food mill or processor when cool enough to handle. If the purée is watery, place it in a large sauté pan and cook over medium heat, stirring frequently, until thick. The timing will depend on how watery the purée is.

Let cool, cover, and refrigerate until using.

Pie

Preheat the oven to 350 F. Whisk together the eggs and brown sugar in a large bowl until blended. Add the corn syrup and whisk until smooth. Whisk in the cream, pumpkin purée, rum, cinnamon, ginger, and salt until well mixed. Pour into the prebaked pie crust.

Bake until the filling is set, about 30 minutes. Let cool to room temperature. Serve with the chantilly cream.

Chef's Tip: The pie may be made a day in advance, covered, and refrigerated. Bring to room temperature before serving.

Chantilly Cream

Put the cream, vanilla, and sugar in a bowl and whip by hand with a whisk or an electric mixer at medium speed until soft peaks form. The cream should hold its shape but still be very smooth. Cover and refrigerate until serving.

Chef's tip: You can whip the cream an hour or two in advance, cover and refrigerate it. If it sits longer than that, it will start to thin out, and you will need to re-whip it lightly before using it. A few quick stirs with a whisk will do the trick.