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Fall festivities are now in full swing. This reconstructive pumpkin pie is perfect for any upcoming festivities.
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Pumpkin Pie Small Plate Recipe
INGREDIENTS (Serves 12)
1 can 15 oz. pumpkin puree
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
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
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!