AUSTIN, Texas - Omni Barton Creek Resort and Spa Executive Pastry Chef Ashleigh Wright is ready for the Holidays.
Wright recently moved to Austin after working as a chef in Nashville.
The chef thought she would follow in her family's footsteps and adopt a career in criminal justice.
As fate would have it, she took the sweeter route and found a passion in pastry.
Since its the holidays, Wright showed Spectrum News Anchors Todd Boatwright and Stef Manisero how to make her famous pumpkin pie with a cinnamon crème fraiche chantilly and holiday spice candied pecans.
It’s a delicious and sweet addition to the holiday table and a great way to impress your family and friends.
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Punpkin Pie Recipe
- 2 - Whole Eggs
- 2 cups - Libby’s Pumpkin Puree
- 3/4 cups - Granulated Sugar
- 1/4 cups - Light Brown Sugar
- 1/2 tsp - Kosher Salt
- 1 tsp - Ground Cinnamon
- 1/2 tsp - Ground Ginger
- 1/8 tsp - Ground Cloves
- 3/4 cups - Whole Milk
- 2/3 cups - Evaporated Milk
- 1 - Pie shell
Par bake the pie shell for 12-15 minutes at 325 degrees in convection oven. Let cool at room temperature.
Mix all ingredients together and pour into pie shell. Bake at 350 degrees in deck oven until firm in center, about 45 minutes.
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Whipped Crème Fraiche
- 1 cups - Heavy Whipping Cream
- 1/3 cups - Sour Cream
- 1/4 cups - Powdered Sugar
Combine all ingredients in a mixing bowl and hand whisk, or whisk with hand blender, until stiff. Add a dollop to top of pie.
Candied Pecans
- 2 cups - Pecans
- 1/4 cup - Granulated Sugar
- 1 tsp - Ground Cinnamon
- 1/2 tsp - Ground Nutmeg
- 1/4 tsp - Ground Clove
- 1/4 tsp - Kosher Salt
- 1 - Egg White
Mix all ingredients together in mixing bowl. Place nuts in a single layer on a sheet pan lined with Parchment paper. Bake at 350 degrees until golden brown; about 10 minutes. Remove from heat and cool at room temperature. Can be stored for up to 2 weeks. Chop nuts and sprinkle on top of pie.