Thanksgiving Pumpkin Pie (Full Method)

Ingredients

• 400g sugar
• 120ml whole milk
• 120ml heavy cream
• 6 egg yolks
• 1 vanilla bean pod, split and scraped
• 4g sea salt
• 1.2kg sugar pumpkin, roasted, flesh pressed through fine sieve
• 15ml bourbon
• 3g ground cinnamon
• 1.5g ground nutmeg
• 0.5g ground clove
• 0.5g ground ginger
• 1 blind-baked pie shell (23cm), cooled

Method

1. 1
   Whisk 400g sugar and egg yolks over gentle heat until pale and ribbon-stage, approximately 8 minutes; remove from heat.
2. 2
   Heat milk and cream with vanilla pod to 82°C; strain and temper into yolk mixture while whisking constantly.
3. 3
   Fold pumpkin purée, bourbon, and all spices into custard; pass through fine chinois.
4. 4
   Season with salt and pour into blind-baked shell.
5. 5
   Bake at 160°C until custard sets but centre quivers slightly — 35–40 minutes.
6. 6
   Cool completely on wire rack, then refrigerate minimum 4 hours before service.