Pumpkin Pie from Thomas Keller’s Bouchon Bakery
Pumpkin Pie from Bouchon Bakery. Photo: Deborah Jones
Simple Pumpkin Pie
Yield: 1 pie
2 tablespoon all-purpose flour
2 eggs, room temperature
2 egg yolks, room temperature
100g dark brown sugar (1 cup plus 1 tablespoon firmly packaged)
160g pumpkin puree (2/3 cup), room temperature
2 pinches ground cloves
1 pinch ground nutmeg
2 pinches ground allspice
¼ teaspoon cinnamon
75g buttermilk (1/3 cup), room temperature
2.5 tablespoon brown butter, warm
1 pre-baked tart shell
Whisk together the flour, eggs and yolks in a bowl until smooth. Slowly pour in the sugar and whisk together until fully combined with mixture. Do the same for the pumpkin, spices and buttermilk. Lastly, whisk in the butter until fully incorporated and smooth.
Pour mixture into an 8" x 1" tart shell and bake at 300F for approximately 35 minutes, or until the center slightly jiggles. Cool completely before decorating with fresh whipped cream.
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