The Houstonian's Famous Pumpkin Pie Seen on KPRC

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The Houstonian's Famous Pumpkin Pie Seen on KPRC

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The pastry creations that come from The Houstonian are always over the top!  This rich, creamy pumpkin pie made with a delightful 'fluffy' brandy sauce again exceeds expectations from the talented Pastry Chef Catherine Rodriguez at The Houstonian Hotel, Club & Spa.

Ingredients

Flaky Dough:
  • 1 lb. All Purpose Flour
  • 10 ½ oz  butter
  • 5 ½ oz  ice water
  • 1 tsp salt

Pumpkin Pie Filling:

  • 18 oz  pumpkin
  • 4 oz  sugar
  • 3  eggs
  • 1  yolk
  • 1 cup  cream
  • 1 tsp  cinnamon
  • 1 tsp  ginger
  • 1/8 tsp  cloves
  • 1/8 tsp  nutmeg
  • 1/8 tsp  black pepper
  • 1/8 tsp  allspice
  • 1 tsp  salt
  • 2  T.  brandy

Fluffy Brandy Sauce:
  • 8 egg  yolks
  • 1 cup  sugar
  • 1/2 cup  brandy
  • ½ tsp  salt
  • 1 cup  cream

Recipe Info

Flaky Dough:
  1. 1. Cut butter into flour and salt with paddle attachment.
  2. 2. As soon as butter is cut into small pieces add water.
  3. 3. Mix dough till it comes together. Do not over mix.
  4. 4. Chill in refrigerator for 2 hours.
  5. 5. Roll dough out to 1/8” thickness.
  6. 6. Line pie dish with dough and trim edges.
  7. 7. Chill shell for 1 hour.
  8. 8. Line pie shell with parchment and use pie weights to weight the shell down.
  9. 9. Bake at 350° until golden brown.

Pumpkin Pie Filling:
  1. 1. Mix pumpkin and sugar
  2. 2. Whisk in eggs
  3. 3. Stir in cream
  4. 4. Add spices and Brandy.
  5. 5. Pour filling into pre-baked shell
  6. 6. Bake at 300° until filling is set, about 1 ½ hours.
  7. 7. Let pie cool and serve with fluffy brandy sauce.

Fluffy Brandy Sauce:
  1. 1. Beat egg yolks, sugar and salt to a ribbon over bain marie.
  2. 2. Remove sauce from heat
  3. 3. Beat sauce vigorously while adding brandy.
  4. 4. Whip cream in mixing bowl to soft peaks.
  5. 5. Fold in whip cream, cover and chill.

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