Pumpkin Pie Recipe by Chef Carlos Enriquez – CUISINEIST

Ingredients

• 4 cup brown sugar
• 1 tspn. ground cinnamon
• ½ tspn. salt
• ½ tspn. ground ginger
• ½ tspn. ground nutmeg
• ¼ tspn. ground cloves
• 2 each large eggs
• 15 ounces pumpkin puree
• 8 ounces evaporated milk
• Maple Chantilly 8 ounces heavy whipping cream
• 4 ounces maple syrup
• 1 ounce vanilla extract
• 8 ounces pumpkin seeds
• 300 grams simple syrup
• 2 grams salt
• 2 grams espellet pepper
• 12 each eggs, separated
• 6 cups milk
• 2 cups heavy/ thickened cream
• 2 cups bourbon
• 1+ 1/2 cups sugar
• 3/4 cup brandy
• 2 tspn. ground nutmeg
• 1 tspn. lecithin