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Cuisine Unlimited Reconstructive Pumpkin Pie

Posted - Sep. 23, 2014 at 12:36 p.m.



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Fall festivities are now in full swing. This reconstructive pumpkin pie is perfect for any upcoming festivities.

Cuisine Unlimited of Salt Lake City is on the list of 5,000 fastest growing companies in America. Cuisine Unlimited is an award-winning catering and special events businesses. For more information, or to book for catering for your holidays parties: http://www.cuisineunlimited.com.

Pumpkin Pie Small Plate Recipe

INGREDIENTS (Serves 12)

Pumpkin Custard

1 can 15 oz. pumpkin puree

2 Eggs

1 c. Cream

2/3 c. Packed brown sugar

½ tsp. Cinnamon

½ tsp. Ground cloves

¼ tsp. All spice

MAPLE SYRUP SWIRL

2 c. 100% maple syrup

WHIPPED CREAM:

1 c. Cream ¼ c. Granulated sugar ½ tsp. Vanilla extract

Tuille Chip 1/3 c. Flour

½ c. Granulated sugar

3 Egg whites

2 ½ Tbsp. Melted butter

DIRECTIONS:

PUMPKIN CUSTARD - Combine all ingredients into large bowl & beat until smooth. Pour into greased 9x9" baking pan & bake at 350 degrees for 15-20 minutes. Let cool completely.

WHIPPED CREAM - In mixer whip cream until soft peaks begin to form. Slowly add sugar & vanilla and whip until cream holds medium peaks. Set aside in refrigerator.

TUILLE CHIPS - Combine flour & sugar into medium bowl. Add egg whites and melted butter & whisk until combined. Using off-set spatula, spread batter in thin layer on silpat or heavily greased parchment paper. Bake at 350 degrees for 8 minutes or until the edges of the tuille are golden brown. Let cool and break into shards.

ASSEMBLY - Scoop pumpkin custard into pastry bag with a star tip. Layer pumpkin custard and maple syrup in tequila or pilsner style small glass. Top with dollop of whipped cream and tuille shard. Enjoy!

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