Pumpkin Pie | Cruise Scoop

Ingredients

• ⅓ C plus 1¼ T (95 ml) water
• ½ C plus 2 T (150 g) sugar
• 2½ T (25 g) dextrose powder
• 1 T (95 g) glucose syrup
• 1¾ C (500 g) pumpkin pie filling
• ⅔ C (145 ml) water
• 1½ C (400 g) pumpkin pie filling
• 2¾ tsp (20 g) honey
• ¾ tsp (2 g) ground cinnamon
• 2½ T (20 g) ground ginger
• 1¼ tsp (3 g) ground nutmeg
• 2 lg eggs, beaten
• ⅔ C (150 ml) heavy cream
• ½ C (100 g) brown sugar
• 1¾ lb (800 g) short dough
• 5 oz (150 g) short dough
• Seeds from ½ vanilla bean
• ¼ C (5 g) garden cress