Pumpkin Pie Recipe

Make the Pie Crust

In a large mixing bowl, combine all-purpose flour, unsalted butter, granulated sugar, and salt.

Using a pastry cutter or your hands, mix until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.

Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan.

Prick the bottom with a fork and bake for 15 minutes until lightly golden. Set aside to cool.

Prepare the Filling

In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt.

Add the eggs one at a time, whisking until fully incorporated.

Stir in heavy cream and vanilla extract until the mixture is smooth.

Pour the filling into the cooled pie crust.

Bake in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted comes out clean.

Let the pie cool completely on a wire rack.

Make the Miso Caramel

In a saucepan, combine granulated sugar and water over medium heat.

Cook without stirring until the sugar dissolves and turns a deep amber color.

Remove from heat and carefully whisk in unsalted butter and miso paste until smooth.

Slowly stir in heavy cream until fully combined. Allow cooling slightly before using.

Prepare the Spiced Chantilly

In a mixing bowl, whip the heavy cream until soft peaks form.

Add powdered sugar, ground cinnamon, and vanilla extract, then continue whipping until medium peaks form.

Be careful not to overwhip. Chill until ready to serve.