Working in an environment where endless amounts of pastries, sweets and cakes abound is always a dangerous thing for us over here at The Standard hotels. In this specific moment though, we’re speaking about the genius that is pastry Chef Frederick Aquino from The Standard Grill.
For the fall season, Aquino has conjured up the most delectable pumpkin pie with gingersnap cookie crust and topped with sweetened crème fraiche. Now, through the kindness of Chef Aquino’s sweet heart (pun intended), he has offered up his recipe for you to try at home. The pictured candied pumpkin seeds are optional of course.
1 ½ cup gingersnap cookies, grounded
¼ cup butter, melted
¼ cup sugar
Combine everything in a bowl and mix until thoroughly incorporated. Press into a 10” spring form pan and bake at 350° F for 12 minutes. Set aside to cool.
24oz cream cheese
1 cup white sugar
¼ cup brown sugar
2 tbsp cornstarch
1½ tsp cinnamon
½ tsp nutmeg
15 oz pumpkin puree
2/3 cup heavy cream
Combine cream cheese, sugars, cornstarch, cinnamon and nutmeg in mixing bowl, paddle for 5 minutes until smooth. Add eggs one at time, then add pumpkin puree and cream. Mix until smooth. Pour into the prepared crust and bake at 325° F for an hour and a half or until the center is set. Refrigerate for at least 4 hours or overnight. Serve with lightly sweetened crème fraiche.