The Crust

rich pound cake, crumbled

- 17 yolks + 1 whole egg

- 500 gm sugar

- 500 gm butter

- 125 gm all purpose flour

- 125 gm corn starch

* the two first steps: - Melt the butter , sift flour and starch together through fine mesh.

* Put eggs in mixing bowl, add the sugar and mix on second speed until light and lemon color.

* Turn on first speed. Add liquid and warm melted butter over still mixing eggs> Let go for a few turns.

* Stop the mixer and add at once starch and flour. Start the machine again, give a few turns and finish by hand using a rubber spatula. 

* Linen a half sheet tray with parchment paper using a brush and melted butter. 

The same way grease the parchment paper.

* Pour the pound cake mix onto tray and bake at 300 F for 30 minutes

* Let cool and crumble.

The Mix

Half and half of Japanese pumpkin (Kabocha) or Banana squash (for their nice starchy texture)

and Butternut squash (because of more watery, balancing softness and moisture)

___________SPICE BLEND 

- 5 tbsp ground   cinnamon

- 1 tbsp     "     cardamom

- 1 tbsp     "     cloves

- 2 tbsp     "     ginger

- 1 tbsp     "     nutmeg

* In two different hotel pans, arrange pieces of pumpkins, skin facing down.

* Slowly pour water over the pumpkins but just enough to make them wet and to obtain a low water bath (it will slowly steam the pumpkins for a better and even result.) 

* Over the wet pumpkins, sprinkle some sugar ( it will generate extra moisture while cooking)

* Then sprinkle some spice blend (just enough to give a good flagrance.

* Cover, sealing well with aluminum foil and bake in convection oven at 350 F(or kitchen oven at 400 F)

* Check every 10 minutes after the first half hour. They need to be tender and not falling to much apart, per se remaining intact.

* When cooled down, remove the skin and pass througha sieve usng a spatula

* Add the maple syrup and refrigerate until needed. Part of it can be frozen as well.

 PUMPKIN PASTE + MAPLE SYRUP (to taste)

 DRAMBUIE Ice cream

  - 1 1/2 quart Milk

   - 1 quart Half and Half

   - 100 gm corn syrup

   - 200 gm sugar

   - 4 gm Agar powder

   - 1 can (400 gm) sweet condensed milk 

Candied diced grapefruit (remove all of the cotton), and kumquat macerated in Drambuie

Combine milk/half & half/corn syrup to a boil infusing the vanilla beans.

Mix sugar and stabilizer and add it to the boiling liquid. Wait for the boil again.

Turn off flame and add the condensed milk.

Let cool and refrigerate over night before spinning in ice cream maker

_____Candied Citrus_____

Cut the oranges into small dices (almost the size of the brunoise) 

  Blanch them 2 times in boiling water cooling them in iced water each time.

  Between hands, squeeze the water out of the rinds, cover them with new water (make sure to measure the water).

  Add the same amount of sugar and 1 clove per liter.

  Bring the whole thing to a boil and let cool completely.

  Bring the rinds and syrup to a boil again and let cool completely.

  Repeat this operation 3 or 4 times until the rinds become soft and candied.

  Add some Drambuie to the rind (enough to cover them)and let macerate for a few days.

  After spinning the ice cream add some of the strained rinds and keep in freezer .

 Whipped cream

   - 1 qt Heavy cream

   - 80 gm (3oz) Confectioners sugar

   - 2 tbsp candied Yuzu ( or vanilla extract)

   - Matcha powder (optional)

 Cranberry Sauce

- Drop fresh or frozen cranberries in a pot

- Slightly cover the surface with sugar (300gm for 1kg)

- Sprinkle some cinnamon powder (or just a stick), the zest of an orange (or another citrus would work as well)

- Cover with cold water But it work much better with white Port wine

- Bring to a boil, let simmer for 20 minutes and remove from flame

- When cold, just strain through a fine mesh strainer or chinois using the back of a laddle, and keep refrigerated

  Don't blend or the syrup would become extremely bitter

- If the sauce isn't thick or shiny enough, add some sugar and bring back to the boil.

 To Serve:

It is very important to slightly brush the pie with maple syrup when expediting