(brown-butterscotch-with-maple-whip-cream-pumpkin-pie)

 

Y: 1 x 8" pie

1 blind baked 8" pie shell
40g butter
80g brown sugar
1T water
50g 35% cream
40g maple syrup
1 egg
1 yolk
186g pumpkin puree
healthy pinch of:
ground cinnamon, nutmeg, ginger
146g 2% milk

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In a pot, melt the butter. Continue cooking it until it starts to go brown and nutty. 

Whisk in the brown sugar and 1T of water. Cook until it reaches a temperature of 225F. Once the temperature is reached, carefully whisk in the 35% cream and maple syrup. Let cool for 10 minutes. In a blender, combine the remaining ingredients. Blend until smooth. Blend in the caramel mixture until smooth, and pass through a fine mesh strainer. 

Pour mixture into a blind baked tart shell and bake at 350F for 30-40 minutes, until just set, but jiggles slightly in the center. Once fully cooled, decorate with rosettes of maple whip cream.

Maple Whip Cream
35% cream
maple syrup to taste
Whip by hand with a whisk, or in a kitchen aid to stuff peaks. Decorate (cooled) pumpkin pie.