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Pumpkin Pie Recipe - Viking River Cruises

No Thanksgiving table would be complete without a delicious pumpkin pie, with its trademark velvety texture and autumnal spices. This version is served with creamy pumpkin gelato for an extra helping of seasonal cheer.
Prep Time55 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, pie, pumpkin pie
Servings: 12

Equipment

  • Pan
  • Airtight Container
  • Individual Tart Molds
  • Rolling Pin
  • Baking Sheet
  • Whisk
  • Piping Bag

Ingredients

Sugar Syrup

  • 1/3 Cup Water (plus 1 1/4 tbsp)
  • 1/2 Cup Sugar (plus 2 Tbsp)
  • 2 1/2 Tbsp Dextrose Powder
  • 1 Tbsp Glucose Syrup

Pumpkin Gelato

  • 1 1/3 Cup Pumpkin Pie Filling
  • 2/3 Cup Water

Pumpkin Filling

  • 1 1/2 Cup Pumpkin Pie Filling
  • 2 3/4 Tsp Honey
  • 3/4 Tsp Ground Cinnamon
  • 2 1/2 Tbsp Ground Ginger
  • 1 1/4 Tbsp Ground Nutmeg
  • 2 Large eggs
  • 2/3 Cup Heavy Cream
  • 1/2 Cup Brown Sugar

Tart Crust

  • 1 3/4 lb Short Dough

Crumble

  • 5 ounce Short Dough

Creme Chantilly

  • 2/3 Cup Heavy Cream
  • Seeds from 1/2 vanilla bean

Garnish

  • 1/4 Cup Garden Cress

Instructions

  • Sugar Syrup: Boil all ingredients in pan on high, remove from heat; let cool.
  • Pumpkin Gelato: Heat all ingredients in pan, stir in sugar syrup, heat to 140°F (60°C), cool to room temperature; chill overnight. Place in ice cream machine and freeze.
  • Pumpkin Filling: Heat all ingredients in pan to 122°F (50°C), let cool to room temperature, transfer to an airtight container; chill overnight.
  • Tart Crust: Preheat oven to 350°F (180°C). Grease 12 individual tart molds with nonstick spray. Roll out dough to ⅛ in (3 mm), cut and press dough gently into molds, bake 15-18 minutes or until set; cool to room temperature.
  • Crumble: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Roll out dough to ⅛ in (3 mm), transfer to baking sheet, bake until golden brown, let cool to room temperature; crumble.
  • Crème Chantilly: Whisk cream and vanilla bean seeds until medium stiff peaks form; transfer to a piping bag (star tip).
  • Plating: Spread filling into tart crusts, remove tarts from molds, pipe cream rosettes around edges, plate with crumble and gelato; garnish with garden cress.