Pumpkin Eggnog Pie

 
 

Pastry & Bakery 


There is no need to choose as this pie perfectly combines two classic holiday flavors: fresh pumpkin and rich, smooth eggnog. Using Itaberco’s Compounds, Pronto Crèma and Pronto Mousse for a no-fuss process, this flavorful combination will wow all taste buds at the dinner table.

Additional information

Difficulty

Advanced

Category

Pastry & Bakery

Yield

One 10" Pie

Description

1Scale OR Measuring Cups
1Whisk
2Small Bowls
1Electric Stand Mixer with Bowl & Whip Attachment
110-inch Tart Mold
2Pastry Bags with Tips
1Quart Saucepan
1Small Mixing Container
1Immersion Blender

Sweet Tart Dough

Amount
Cake Flour, Sifted15 oz
Butter10 oz
Powdered Sugar, Sifted5 oz
Eggs2
Vanilla Extract1 Teaspoon

Eggnog Mousse

Amount
Itaberco Pronto Mousse, Classic (PS-420)50 g
Whole Milk50 g
Heavy Cream500 g
Itaberco Eggnog Compound (CP-1020)25 g

Pumpkin Mousse

Amount
Itaberco Pronto Mousse, Classic (PS-420)50 g
Whole Milk50 g
Heavy Cream500 g
Itaberco Pumpkin Compound (CP-125)25 g

Pumpkin Pudding

Amount
Itaberco Pronto Crema, Hot Process (PS-418)228 g
Whole Milk 480 g
Heavy Cream 40%228 g
White Chocolate225 g
Pumpkin Purée200 g
Itaberco Pumpkin Spice Compound (CP-126)70 g

Gingerbread Cookies

Amount
All-Purpose Flour228 g
Powdered Sugar, Sifted70 g
Molasses20 g
Butter120 g
Clove0.25 g
Allspice0.25 g
Cinnamon0.5 g
Ground Ginger0.25 g
Nutmeg0.25 g
Salt3 g
Egg Whites2

Pumpkin Brittle

Amount
Water70 g
Itaberco Pumpkin Spice Compound (CP-126)30 g
Powdered Sugar18 g
Corn Starch7 g
Isomalt25 g
Xanthan Gum0.25 g

Optional

Amount
Chocolate of Choice (Garnish) As Desired

The Day Before

The Sweet Tart Dough (Biscuit Method)

1

Combine the eggs and vanilla extract in a small bowl and whisk until smooth.

2

Mix the cake flour and sugar together mixing bowl fitted with the paddle attachment.

3

Cut butter into the flour mixture. Mixture should resemble wet sand when ready.

4

Finish mixture with eggs and vanilla. Mix until a cohesive dough is formed.

5

Form into a flat disk, wrap and chill overnight.

6

Shape into tart mold and blind bake.

The Day Of

The Pumpkin Filling

1

Weigh all ingredients.

2

Put the whole milk and heavy cream into saucepan and cook over medium-high heat until the mixture begins to simmer, about 180°F.

3

Remove the mixture from the heat and whisk in the Itaberco Pronto Crema, Hot Process (PS-418) until dissolved.

4

Pour in the white chocolate, pumpkin purée, and Itaberco Pumpkin Spice Compound (CP-126).

5

Blend well with an immersion blender.

6

Chill until set, about 2 hours up to overnight. Mix well prior to use.

The Pumpkin Brittle

1

Scale all ingredients and combine in a mixing container.

2

Blend well with immersion blender for about 90 seconds.

3

Spread on a silpat into a thin layer.

4

Bake at 180°F for about 4 hours.

5

Remove and break apart as needed. Store with silica gel.

The Gingerbread Cookies (Biscuit Method)

1

Place egg whites and molasses in small bowl and whisk until smooth.

2

Mix the flour, sugar, clove, allspice, cinnamon, ground ginger, nutmeg and salt in mixing bowl fitted with the paddle attachment.

3

Cut the butter into the flour mixture. Mixture should resemble wet sand when done.

4

Finish with the egg whites and molasses. Mix until a cohesive dough is formed. Do not over mix.

5

Roll between parchment and freeze.

6

Portion and bake at 350°F between two perforated silpats while still cold.

7

Bake for 8 minutes or until golden brown.

8

Remove and allow cookies to cool.

The Eggnog Mousse

1

Weigh and combine the Itaberco Pronto Mousse, Classic (PS-410) and whole milk in mixing bowl and whisk together well.

2

Add the heavy cream and Itaberco Eggnog Compound (CP-1020) to the bowl.

3

Whip on low speed for about one minute, until ingredients are incorporated.

4

Whip again on medium speed until stiff peaks form, and mousse is airy, about 4 minutes.

The Pumpkin Mousse

1

Weigh and combine the Itaberco Pronto Mousse, Classic (PS-410) and whole milk in a mixing bowl with paddle attachment and whisk together well.

2

Add the heavy cream and Itaberco Pumpkin Compound (CP-125) to the bowl.

3

Whip on low speed for about one minute, until ingredients are incorporated.

4

Whip again on medium speed until stiff peaks form, and mousse is airy.

Assembling

1

Carefully remove tart dough from mold.

2

Fill tart dough with pumpkin pudding until tart is ¾ full.

3

Pipe eggnog and pumpkin mousse in desired pattern on top.

4

Garnish with gingerbread cookies, pumpkin brittle and (optional) your chocolate of choice as desired.

buon appetito!