How to make Extra Silky Pumpkin Pie

Those who are feeling adventurous this thanksgiving can have a go at Dominique Ansel's scrumptious Extra Silky Pumpkin Pie.

It's subtle and smooth texture is down to being thrice-passed through a sieve. Lightly seasoned with a touch of cinnamon and a crisp gingerbread crust, this is a Thanksgiving table must-have.

In this video, watch how team DA in London makes this mouth-watering seasonal treat.

How to make Extra Silky Pumpkin Pie

To make the Gingerbread Pie Crust

(Makes 2 pie crusts)

Ingredients

• 125g light brown sugar

• 220g AP flour

• 1 stick butter

• 1 tsp ground cinnamon

• ¼ tsp baking soda

• 2¼ tbsp lemon juice

• 1 tsbp milk

• 1tsp ground ginger

• Pinch ground nutmeg

• 1 vanilla bean, seeds scraped

• 2 tsbp fresh ginger, finely grated

• 2 tsbp cornstarch

• Pinch Maldon sea salt

Method

1. In a stand mixer fitted with a paddle, cream together butter and sugar on medium-low speed until light and fluffy, about 3 minutes. While continuing to mix, stream in lemon juice, followed by milk and vanilla, until evenly combined.

2. In a bowl, whisk together the flour, cinnamon, ground ginger, nutmeg, grated ginger, cornstarch and salt until combined. With the mixer on medium-low speed, add in one-third of the dry ingredient mixture until combined. Repeat with the next third, then the final third.

3. Scrape down the sides of the bowl, and transfer dough onto a sheet of plastic wrap. Form the dough into a rectangle no more than ½ inch thick, wrap in the plastic and chill in the refrigerator for at least 1-2 hours.

4. Remove dough from the fridge. Divide in half (this recipe yields two pie crusts, so you can keep one half wrapped in plastic in the fridge). On a lightly floured surface, roll out the dough into a 14-inch round. Transfer to a pie tin, gently pressing down into the corners and up the sides. Trim away excess dough using a paring knife, leaving a 1-inch overhang around the edge. Fold the edges under, then form a fluted edge around the rim with your fingers. Lightly dock the bottom surface of the dough with a fork. Chill or freeze the pie shell in the pie pan until ready to bake.

5. Preheat the oven to 350°F (180°C).

6. Line the pie shell with a coffee filter and fill with rice or dried beans to blind bake the crust. Bake in the oven for 14-16 minutes, until the bottom of the pie crust is just lightly baked. Remove from oven and discard the coffee filter and rice/beans. Return the crust to the oven and bake until golden brown, approximately 4 more minutes. Remove from oven and let cool.

To make the Pumpkin Custard

Ingredients

• 380g pumpkin puree

• 380g cream

• 121g egg yolks

• 114g granulated sugar

• 1 tsp ground nutmeg

• 1½ tsp ground cinnamon

Method

1. Preheat the oven to 325°F (160°C).

2. In a large mixing bowl, combine all ingredients. Blend with an immersion blender until smooth and creamy. (Tip: You’re looking for an even, smooth custard-like filling without any lumps.)

To assemble the Pie

Method

1. Pour the custard into the already-baked and cooled pie crust until just below the top.

2. Bake for 20-35 minutes (check doneness after 20 minutes; the pie is done baking when a paring knife inserted into the center of the pie comes out clean).

3. Let cool on the counter, then chill in the fridge until ready to serve.

4. Serve with a dollop of fresh whipped cream on top.

Extra Silky Pumpkin Pie is available to buy online (pre-orders for in-store pick-ups require 48-hour notice) and at Dominic Ansel Bakery London from 21 November until 23 November.

Dominique Ansel Bakery, 17-21 Elizabeth Street, London, SW1W 9RP.