Pumpkin Pie

Warm eggnog froth, pumpkin spice gelato, spicy pepitas, pomegranate sauce

By Chef Carlos Enriquez



Pumpkin Pie Warm eggnog froth, pumpkin spice gelato, spicy pepitas, pomegranate sauce


Pie Dough

835 grams            pastry flour

420 grams            unsalted butter

50 grams              granulated sugar

8.5 grams             kosher salt

125 grams            whole eggs

125 grams            water


In kitchen aid mixer fitted with paddle attachment, cream butter, sugar and salt, (about 4-5 minutes medium speed). Once creamed, start adding eggs slowly. After all eggs are in and mixed well, stop mixer, spread on half sheet pan, cover with plastic and let rest overnight.

Pumpkin Filling

3/4 cup                 brown sugar

1 tspn.                  ground cinnamon

½ tspn.                 salt

½ tspn.                 ground ginger

½ tspn.                 ground nutmeg

¼ tspn.                                 ground cloves

2 each                   large eggs

15 ounces            pumpkin puree

8 ounces              evaporated milk


Maple Chantilly

8 ounces              heavy whipping cream

4 ounces              maple syrup

1 ounce                                vanilla extract


Put all ingredients together in a kitchen aid mixer, whip on medium speed to medium peaks.


Spiced Pumpkin Seeds

100 grams            pumpkin seeds

300 grams            simple syrup

2 grams                                salt

2 grams                                espellet pepper


Soak pumpkin seeds in simple syrup for 8 hours, then strain out syrup. Place the pumpkin seeds on a baking sheet that has been lined and sprayed with a parchment paper. Place in a 300 F oven, bake for 8-10 minutes or until golden brown. As soon as the seeds are toasted take out of oven and while still hot toss with espellet and salt in a mixing bowl. Store at room temperature in air tight container

Eggnog Froth

12 each                 eggs, separated
6 cups                   milk
2 cups                   heavy/ thickened cream
2 cups                   bourbon
1+ 1/2                   cups sugar
3/4 cup                 brandy
2 tspn.                  ground nutmeg

1 tspn.                  lecithin


In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx. 10 minutes (you want the mixture to be firm and the color of butter).
Very slowly, add in the bourbon and brandy – just a little at a time.

When bourbon and brandy have been added, allow the mixture to cool in the fridge.
Stir the milk into the chilled yolk mixture.
Stir in the ground nutmeg and lecithin.

In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.

In yet another bowl beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.