Rutherford Weekly

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Though pie affi cionados typically have their own go-to pie, pumpkin pie is especially popular at the holiday dinner table. Hosts who want to cater to the masses can serve up the following recipe for "Pumpkin Pie" courtesy of Emily Luchetti's "Classic Stars Desserts" (Chronicle Books). Featuring homemade pumpkin purée and cream, this recipe is sure to make guests happy this holiday season. Pumpkin Pie Serves 8 3 large eggs 1⁄2 cup fi rmly packed light brown sugar 1⁄2 cup dark corn syrup 1 1⁄2 cups heavy whipping cream 1 1⁄2 cups pumpkin purée, (see recipe) 1 tbs rum 1 tsp ground cinnamon 3⁄4 tsp ground ginger 1⁄2 tsp salt 1 prebaked 9 1⁄2'' pie crust 1 recipe chantilly cream (see recipe) Preheat the oven to 350 F. In a large bowl, whisk the eggs and brown sugar until blended. Add corn syrup, whisk until smooth. Whisk in cream, pumpkin purée, rum, cinnamon, ginger, and salt until well mixed. Pour into prebaked pie crust. Bake until fi lling is set, about 30 minutes. Let cool to room temperature. Serve with the chantilly cream. Tip: The pie may be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Pumpkin Purée Makes 21⁄2 cups 2 1⁄2 lbs sugar pumpkins 1⁄4 cup water Preheat oven to 325 F. Cut each pumpkin into sixths. Scrape out seeds and stringy pulp. Put pumpkin pieces, cut-side up, and the water in a baking pan and cover with aluminum foil. Bake until soft when pierced with a fork, about 1 hour and 10 minutes. Remove from oven and, when cool enough to handle, scoop out fl esh with a spoon and purée in a food food processor. If the purée is watery, place it in a large sauté pan and cook over medium heat, stirring frequently, until thick. The timing will depend on how watery the purée is. Let cool, cover and refrigerate until using. Chantilly Cream Makes about 21⁄4 cups 1 cup heavy whipping cream 1⁄2 tsp vanilla extract 1 tbs granulated sugar Put the cream, vanilla and sugar in a bowl and whip with an electric mixer on medium speed until soft peaks form. C0ream should hold its shap e but still be very smooth. Cover and refrigerate until serving. Tip: You can whip the cream an hour or two in advance, cover and refrigerate it. If it sits longer than that, it will start to thin out and you will need to rewhip it lightly before using. A few quick stirs with a whisk will do the trick. Homemade pie makes for a perfect ending to a holiday meal

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