Pumpkin Pie Recipe

Makes eight servings
George Hirsch | chefgeorgehirsch.com 

1 recipe pie dough or a 9 inch lightly pre-baked pie crust: see pie crust recipe
1/4 cup granulated Turbino sugar
1/4 cup light brown sugar 
2 Tablespoons lite-corn syrup
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1 teaspoon grated orange zest
1 egg plus 2 egg yolks, slightly beaten
1 15 ounce can Pure Pumpkin
1/2 teaspoon vanilla
1/2 cup heavy cream
2 Tablespoons butter, melted
Fresh Chantilly Cream 

Preheat oven to 425 F.

Step One: Combine sugars, salt, cinnamon, ginger, nutmeg, eggs and orange zest in small bowl. Stir in corn syrup, pumpkin, vanilla into egg and spice mixture. Gradually stir in heavy cream and melted butter. Do not whip.

Step Two: Pour into a lightly pre baked pie shell.

Step Three: Bake for 15 minutes. Reduce temperature to 350 F.; bake for a total of 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve with fresh Chantilly Cream. 

Optional, to bloom the pumpkin flavor:
For best results mix step one the day before and store in a covered bowl in the refrigerator until ready to bake.