Yann’s Modern Pumpkin Pie

Yields : TBD by the baker

Make sure to have a baking scale!

To be made the day before – Allow rest overnight

Sweet Dough Crust

  • 250 gr All-purpose flour
  • 5 gr Baking powder
  • 100 gr Granulated Sugar or Maple Sugar
  • 150 gr Butter (room temperature)
  • 1 Pinch of salt
  • 1 Egg


  1. Put together all dry ingredients in a bowl and mix together with the butter to obtain a sandy texture
  2. Add the egg and mix until a dough forms. Reserve in refrigerator overnight.
  3. Preheat your oven at 310 Fahrenheit.
  4. Use a rolling pin and roll the dough to a quarter centimetre thick ( 1/8th of an inch) and cut out circles of desired size
  5. Place on baking sheet and bake at 310 for 15-20 approximately until a thorough golden brown colour

Whipped pumpkin ganache:

  • 360 gr Whipping cream heavy 35%
  • 400 gr White chocolate Opalys Valrhona
  • 160 gr Buttercup squash purée
  • 2.5 gr Spice mix (see recipe example below or purchase pumpkin pie spice mix)


  1. Simmer the cream with the purée and spices then pour over the chocolate
  2. Mix and reserve in fridge overnight
  3. Next day whip into a smooth consistency that will hold your piping

Spice mix:

  • 4 tablespoons Ground Cinnamon.
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Nutmeg
  • 1-1/2 teaspoon Ground Allspice
  • 1-1/2 teaspoon Ground Cloves

Vanilla bean Chantilly:

  • 250 gr Whipping cream heavy 35%
  • 40gr Maple syrup
  • 1/2 Vanilla bean scraped


  1. Scrape the bean and mix with sugar
  2. Add to the cream in a chilled bowl
  3. Whip with a whisk until reaching a stiff cream – Tip: whipping over ice water will help fasten the process and save on elbow grease!