Additional information
| Category | Pastry & Bakery |
|---|---|
| Difficulty | Easy |
| Yield | One 12” Tart or One 9” Pie |
Pronto Pumpkin Pie
Pastry & Bakery
Using Itaberco’s Pronto Panna Cotta and Pumpkin Spice Compound, this pie has a delicate texture that pairs beautifully with the sweet, comforting taste of spiced pumpkin.
Description
| 1 | Scale or Measuring Cups or Spoons |
| 1 | 1-Quart Sauce Pan |
| 1 | Small Wisk |
| 2 | Small Bowls |
Pie
| Grams | Ounces | Volume | |
| Itaberco Pronto Panna Cotta (PS-401) | 200g | 7.5oz | 1 Cup |
| Heavy Cream | 500g | 1lb, 1.5oz | 2 cups, 3 Tbsp. |
| Pumpkin Puree | 500g | 1lb, 1.5oz | 2 Cups |
| Itaberco Pumpkin Spice Compound (CP-125) | 56g | 2oz | 1/4 Cup |
| 12" Tart Shell or 9" Pie Shell, Baked | - | - | 1 Shell |
Garnish
| Grams | Ounces | Volume | |
| Whipped Cream | - | - | As Desired |
| White Chocolate Curls | - | - | As Desired |
1
Weigh your Itaberco Pronto Panna Cotta (PS-401) in a small bowl and set aside.
2
Weigh your Pumpkin Puree and Itaberco Pumpkin Spice Compound (CP-125) in a small bowl and set aside.
3
Weigh your cream in the saucepan and cook over medium-high heat until the mixture begins to simmer (about 180F).
4
Remove the mixture from the heat and whisk in the Pronto Panna Cotta, mixing until the base is dissolved.
5
Whisk in the Pumpkin Puree and Itaberco Pumpkin Spice Compound (CP-125) until fully incorporated.
6
Carefully pour the mixture into the baked pie/tart shell.
7
Chill the pie/tart until set, about 6 hours.
8
Garnish with whipped cream and white chocolate curls as desired.
9
Serve chilled, or store under refrigeration until ready to serve.
