Welcome back to episode 2 of my baking series, “From Classic to Iconic”, where I show you how to turn timeless classic desserts into modern, elegant entremet cakes.
In this episode, I wanted to recreate the classic Pumpkin Pie!
It’s one of the most classic desserts, especially at this time of year around Thanksgiving.
Some might say a classic is a classic for a reason, but I just have to say it: I genuinely think this next-level pumpkin pie is better than the original one!
I did a taste comparison between the classic pie and my version, and this one just has such a rich, deep pumpkin flavor, more texture with a crunch layer and a fudgy ganache, and the smooth vanilla cream is really the cherry on top.
It gives some new life to the all-time classic dessert and takes it to the next level!
So for all the pumpkin lovers out there, I think you’re going to love this one.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Vanilla Cream Domes:
- 1 gelatin sheet (1 sheet = 1.75 g, bloom value 240)
- 45 g egg yolks (approx. 2.25 medium egg yolks)
- 2.25 tbsp icing sugar
- 1.5 vanilla beans
- 285 ml heavy cream (min. 35%) (30 ml heated, 255 ml whipped)
- Soak the gelatin in cold water for 5–10 minutes.
- Whisk the egg yolks and icing sugar in a bowl until thick and foamy. Split the vanilla beans, scrape out the seeds and whisk them into the mixture.
