Additional information
Category | Pastry & Bakery |
---|---|
Difficulty | Easy |
Yield | One 12” Tart or One 9” 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.
Category | Pastry & Bakery |
---|---|
Difficulty | Easy |
Yield | One 12” Tart or One 9” Pie |
1 | Scale or Measuring Cups or Spoons |
1 | 1-Quart Sauce Pan |
1 | Small Wisk |
2 | Small Bowls |
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 |
Grams | Ounces | Volume | |
Whipped Cream | - | - | As Desired |
White Chocolate Curls | - | - | As Desired |
Weigh your Itaberco Pronto Panna Cotta (PS-401) in a small bowl and set aside.
Weigh your Pumpkin Puree and Itaberco Pumpkin Spice Compound (CP-125) in a small bowl and set aside.
Weigh your cream in the saucepan and cook over medium-high heat until the mixture begins to simmer (about 180F).
Remove the mixture from the heat and whisk in the Pronto Panna Cotta, mixing until the base is dissolved.
Whisk in the Pumpkin Puree and Itaberco Pumpkin Spice Compound (CP-125) until fully incorporated.
Carefully pour the mixture into the baked pie/tart shell.
Chill the pie/tart until set, about 6 hours.
Garnish with whipped cream and white chocolate curls as desired.
Serve chilled, or store under refrigeration until ready to serve.