Pumpkin pie ( but actually good)

Updated at: Wed, 16 Aug 2023 19:15:09 GMT

Step 1

spread both cans of pumpkin on parchment lined baking sheet and roast at 325 for about 20 - 30 minutes. color should darken by two shades and be well reduced. the puree should reduce to about 2 cups or 500g — if your puree is not at this amount, keep roasting! let cool before use.

Step 2

-add white chocolate to heat safe large bowl, set aside.

Step 3

-add cream, glucose, and butter to small pot, and bring to boil.

Step 4

-once boiling, pour hot cream mixture over white chocolate, making sure all chocolate is covered. let sit for 1 minute.

Step 5

-add roasted pumpkin, spices, and salt to white chocolate mixture, stir.

Step 6

-using immersion blender, blend all ingredients until totally smooth and silky.

Step 7

-ganache can be made 1 - 2 days ahead, stored in fridge. reheat 20 seconds at a time in microwave to achieve pourable consistency before filling your pie.

Step 8

measure out the heavy cream and butter (cut into tablespoons) in separate containers and place back in fridge, it’s best to keep these cold before use.

Step 9

-measure your salt and vanilla into small vessels and keep close by.

Step 10

-keep a whisk nearby.

Step 11

-add the following to a medium saucepan: water, white sugar, corn syrup. mix well with heat proof spatula so all sugar is hydrated. then set over medium low heat.

Step 12

-you can stir this mixture until the sugar dissolves IE it turns clear, once it turns clear, only swirl the pan. you can also begin brushing down the sides of the pan with a wet pastry brush to prevent crystallization along the edges, if you wish.

Step 13

-continue cooking the sugar over medium heat, this is a nothing-then-all-at-once sort of thing -- your mixture will stay clear for a million years, then seemingly out of nowhere it will start to turn gold. this is the point you need to pay close attention or risk burning all your hard work. this may take 8 - 10 minutes, maybe more.

Step 14

-once the mixture begins to take on a golden color, make sure to gently swirl the pan often, so the sugar does not caramelize all in one place. at this point, bring your butter and cream out of the fridge and keep nearby.

Step 15

-watch the caramel closely, keep cooking to bring it to a deep, rich golden brown. when you see the first small whisps of smoke arise from the pan, that’s the moment you want to halt the cooking.

Step 16

-turn off the heat, and remove pan from heating element.

Step 17

-add butter one tablespoon at a time, whisking well in between each until fully incorporated — watch your hands as this will foam up, and produce a lot of steam.

Step 18

-slowly stream in your cream, whisking well and quickly.

Step 19

-add your vanilla, whisk.

Step 20

-add your salt, whisk.

Step 21

-pour into heat safe container and allow to come to room temp, then place in fridge to fully cool.

Step 22

-add the caramel the pie crust then add your pumpkin ganache and put it in the oven for 15 mins at 375

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