Filling

1 ½ cups baked pumpkin puree (can be substituted with canned)

½ cup heavy cream

1 Tbsp. all purpose flour

2 Tbsp. maple syrup

½ tsp. vanilla extract

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. freshly grated ginger

pinch salt

4 whole eggs separated

4 Tbsp. sweet butter

2/3 cup granulated sugar

1 9 inch basic pastry crust

Pre-heat oven to 400°. Combine pumpkin puree, heavy cream, flour, syrup, vanilla and spices in mixing bowl. Add egg yolks. Blend well. Melt butter over low heat in small saucepan. Cook until golden brown. Immediately stir into pumpkin mixture. Set aside. Beat egg white in mixing bowl until soft peaks form. Add sugar. Continue beating until firm peaks form. Gently fold egg white mixture into pumpkin mixture. Pour filling into pie crust. Bake 15 minutes. Reduce heat to 350°. Bake until filling is fully set, approximately 20 minutes.

Chantilly

1 cup chilled whipping cream

Beat all ingredients in mixing bowl until stiff peaks form. Set aside. refrigerate.

Spiced Candied Walnuts

1 cup walnuts

6 Tbsp. brown sugar

3 Tbsp. honey

2 Tbsp. walnut oil

1 tsp. unsalted butter

pinch cayenne pepper

Combine sugar, honey, walnut oil, butter, and cayenne pepper in heavy skillet. Cook over low heat until sugar dissolves and mixture simmers. Add walnuts. Cook until walnuts turn deep caramel color. Stir constantly with wooden spatula until walnuts are well coated. Place onto foil sheet or marble surface. Work quickly to separate walnuts with wooden spoon. Let cool.

Presentation

* mint sprigs

Cut pie into six slices. Garnish each slice with dollop of chantilly, spiced candied walnuts, and mint sprig.