Y: 1 x 8" pie
1 blind baked 8" pie shell
80g brown sugar
50g 35% cream
40g maple syrup
186g pumpkin puree
healthy pinch of:
ground cinnamon, nutmeg, ginger
146g 2% milk
In a pot, melt the butter. Continue cooking it until it starts to go brown and nutty.
Whisk in the brown sugar and 1T of water. Cook until it reaches a temperature of 225F. Once the temperature is reached, carefully whisk in the 35% cream and maple syrup. Let cool for 10 minutes. In a blender, combine the remaining ingredients. Blend until smooth. Blend in the caramel mixture until smooth, and pass through a fine mesh strainer.
Pour mixture into a blind baked tart shell and bake at 350F for 30-40 minutes, until just set, but jiggles slightly in the center. Once fully cooled, decorate with rosettes of maple whip cream.
Maple Whip Cream
maple syrup to taste
Whip by hand with a whisk, or in a kitchen aid to stuff peaks. Decorate (cooled) pumpkin pie.