If you’re preparing to make pumpkin pie for Thanksgiving, or during the autumn season, consider this version from Vancouver’s Railtown Catering.

This pie is replete with the flavours of cinnamon, ginger, nutmeg, and cloves, and can also be adorned with caramelized pecan nuts.

(For those who prefer to leave it to the experts to make, this pie is part of Railtown Catering’s Thanksgiving meal packages that can be ordered online.)

Railtown Catering’s Thanksgiving pumpkin pie with Chantilly cream

Crust
1 ½ cups all-purpose flour
1 pinch salt
1 pinch sugar
1/2 cup butter, cut into small pieces
2 tbsp water

Sift flour, add salt and sugar into a large bowl.
Pinch butter into flour until broken down into pea-sized pieces.
Add water and start to bring together.
Cover dough and rest in the fridge for an hour.
Lightly flour a surface, roll out dough and place in 9-inch pie pan.

Pumpkin filling
1/2 cup whipping cream
1/2 cup whole milk
1/2 cup brown sugar
1 ¼ tbsp all-purpose flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp clove
1/2 tsp ground nutmeg
2 ½ whole eggs
1 cup pumpkin puree

Whisk all ingredients together and pour into shell.
Bake at 350 F (about 175 C) for 30 to 40 minutes until the middle is firm and a knife comes out clean.
While cooling, make the Chantilly cream for topping.

Chantilly cream
1 cup heavy cream
2 tbsp powdered sugar
1 vanilla bean

Combine all ingredients.
Beat the cream until soft and billowy.
Pipe onto room temperature pumpkin pie.