CHEF’S CORNER: A SLICE OF FALL WHY PUMPKIN PIE IS SO GREAT
Pumpkin pie is more than just a Thanksgiving staple—it represents the fall season. Despite the high temps in Southeast Florida, and summer officially gone, the beloved pumpkin pie can still delight the palate. It’s an iconic dessert with an earthy sweetness from the pumpkin puree’, plus warm spices like cinnamon, nutmeg, ginger and cloves. Notably, pumpkin pie can evoke memories of holiday dinners or a comforting smell that fills the house when it’s baking in the oven. You don’t have to be a pastry chef to make pumpkin pie, but you can delight in the pumpkin pie our Pastry Chef Kursten makes here at Frenchman’s. “The members loved this pie a few weeks ago at our Summer Sunday buffet, so I wanted to highlight it, since it was such a huge hit!” Chef Kursten shared, noting that the recipe below is what she used to make this delicious fall dessert.
pumpkin and vanilla, finally whisk in the liquids and sour cream. Use whichever pastry crust you prefer.
Bake at 350 degrees for 55-70 mins.
RECIPE: FRENCHMAN’S CREEK PUMPKIN PIE
INGREDIENTS • 2/3 cup brown sugar • ¼ cup sugar • 1 ½ tsp cornstarch • ½ tsp salt • 2 3/8 tsp pumpkin pie spice • 2 eggs • 2 egg yolks • 15 oz pumpkin • 1 tsp vanilla • ¾ cup heavy cream • ½ cup milk • 1/3 cup sour cream • Pastry crust
DIRECTIONS Combine both sugars, cornstarch, salt and spice in a bowl. Whisk in egg and egg yolks. Next add
25 October 2025
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