Name: Mr G’s Pumpkin pie with salted caramel, vanilla ice cream and pecans
Yield: 6 (makes 23cm pie)
Ingredients: For the filling; 3 eggs; 100g caster sugar; 65g light brown sugar; 440g cooked and blended pumpkin purée; ½ tsp ginger powder; ½ tsp ground cinnamon; ¼ tsp ground cloves; ½ tsp salt-175 ml cream; 1 x vanilla bean, scraped out; 100g pecans; For the pastry; Makes 23cm pie; 325g plain flour; 1 tsp salt; 230g cold butter; 1 tbs icing sugar; 7 tbsp ice water; For the salted caramel; 200g caster sugar; 90g butter; 120 ml cream; 1 tsp salt

Mr G’s New York Bar & Grill at the Intercontinental Hotel in Double Bay is home to incredibly talented and well respected chef Dave Little, who is hosting a special Thanksgiving inspired dinner this Thursday 23rd November.

Formerly based in the US as the private chef for George Lucas and having spent many years cooking for the celebrity set, including Francis Ford Coppola, Little knows his way around a piece of pumpkin pie.

He shares his own recipe with us.

Ingredients

For the filling

3 eggs

100g caster sugar

65g light brown sugar

440g cooked and blended pumpkin purée

½ tsp ginger powder

½ tsp ground cinnamon

¼ tsp ground cloves

½ tsp salt-175 ml cream

1 x vanilla bean, scraped out

100g pecans

For the pastry

Makes 23cm pie

325g plain flour

1 tsp salt

230g cold butter

1 tbs icing sugar

7 tbsp ice water

For the salted caramel

200g caster sugar

90g butter

120 ml cream

1 tsp salt

Method

1.

For the filling

Whisk eggs, sugar till smooth, add spices, pumpkin, mix well, add cream, be careful not to mix too much or the cream could curdle. Set aside

2.

For the pastry

In food processor mix the flour, salt sugar, add butter, blend until it forms a crumb, not long.
Form into ball, cover and refrigerate at least 1 hour.