Spiced Pumpkin Pie with Pecan Streusel & Spiced Orange Chantilly

You can't buy spiced orange chantilly in stores. So we made our own.

Fresh cream, pumpkin spices, a drop of food coloring — whipped in seconds in the ICO Whipped Cream Siphon, chilled, then piped in a perfect rosette. Here's the full fall dessert to go with it.

Spiced Orange Chantilly (makes about 1 quart — fills a 1-pint siphon)

• 1 pint (2 cups) heavy cream
• ¼ cup confectioners' (powdered) sugar, or liquid stevia to taste
• 1 tsp vanilla extract · 1 tsp cinnamon · ½ tsp ginger · small pinch of nutmeg and cloves
• Orange gel food coloring · 1 N₂O cartridge

Chill the empty siphon canister in the fridge. Warm the cream with the spices (don't boil), steep 10 minutes off the heat, then strain through a fine-mesh sieve — essential: undissolved particles clog the siphon valve, so never put ground spices or granulated sugar straight into the siphon. Refrigerate the strained cream until thoroughly cold (35–40°F / 2–4°C), 1–2 hours — the infusion warms it up, and warm cream won't whip properly. Whisk in the sugar, vanilla and coloring, pour into the cold siphon (don't fill past the max line), charge with 1 cartridge, shake 5–6 times, then refrigerate at least 1 more hour before piping. The cream must stay cold at every step.

Spiced Pumpkin Pie with Pecan Streusel (serves 8)

Spiced crust

• 1 cup all-purpose flour, plus extra for dusting · ¼ tsp baking powder
• ½ tsp salt · ½ tsp cinnamon · ¼ tsp nutmeg · ¼ tsp cloves
• ¼ cup superfine sugar · 4 tbsp cold unsalted butter, diced (plus extra for greasing)
• 1 egg, lightly beaten

Filling

• 2 cups pumpkin purée (one 15-oz can, or fresh-roasted)
• 1¾ cups sweetened condensed milk (one 14-oz can) · 2 eggs
• ½ tsp salt · 1 tsp cinnamon · ½ tsp nutmeg · ½ tsp cloves
• ½ tsp vanilla extract · 1 tbsp raw or demerara sugar

Pecan streusel

• 2 tbsp flour · ¼ cup raw or brown sugar · 1 tsp cinnamon
• 2 tbsp cold butter, in small pieces · 1⅓ cups pecans, roughly chopped

Method

1. Fresh pumpkin option: halve and seed, roast face-down covered in foil at 375°F for about 1½ hours. Purée, drain excess liquid, chill. (Or skip straight to the can.)
2. Crust: whisk the dry ingredients, rub in the butter to fine breadcrumbs, add the beaten egg and bring together into a soft dough. Roll out, line a greased 9-inch pie dish, trim the edge, chill 30 minutes in the fridge.
3. Filling: whisk the purée, condensed milk, eggs, salt, spices, vanilla and raw sugar until smooth. Pour into the shell. Bake at 425°F for 15 minutes.
4. Streusel: rub the flour, sugar, cinnamon and butter to a crumbly texture, toss with the pecans. Lower the oven to 350°F, scatter over the pie and bake 35 minutes more. Cool completely.
5. Pipe the spiced orange chantilly generously over each slice and serve.

Made with the ICO Whipped Cream Siphon and our Professional Cream Chargers.