Mr G’s Pumpkin pie with salted caramel, vanilla ice cream and pecans

A new take on a Thanksgiving classic, from Chef to Hollywood's A-list, Dave Little of Mr G's Restaurant in Double Bay
Mr G's Double Bay
6 (makes 23cm pie)

Mr G’s New York Bar & Grill at the Intercontinental Hotel in Double Bay is home to incredibly talented and well respected chef Dave Little, who is hosting a special Thanksgiving inspired dinner this Thursday 23rd November.

Formerly based in the US as the private chef for George Lucas and having spent many years cooking for the celebrity set, including Francis Ford Coppola, Little knows his way around a piece of pumpkin pie.

He shares his own recipe with us.


For the filling
For the pastry
For the salted caramel



For the filling

Whisk eggs, sugar till smooth, add spices, pumpkin, mix well, add cream, be careful not to mix too much or the cream could curdle. Set aside


For the pastry

In food processor mix the flour, salt sugar, add butter, blend until it forms a crumb, not long.
Form into ball, cover and refrigerate at least 1 hour.


For the salted caramel

In a pan cook the sugar until it forms a golden caramel, add butter, boil for 1 minute, slowly whisk in cream, add salt, set aside.


To make the pie

Roll out the pastry on a floured surface, press into corners of the pie mould. Rest in fridge 20 minutes.


Preheat oven to 200 degrees. Place baking paper over the pastry, fill with dry beans or rice, blind bake for 25 minutes.

Remove the rice and paper, spike pastry with fork, brush with egg wash and bake for a further 5 minutes.


Increase oven temperature to 220 degrees.

Pour the pumpkin mixture into the cooled pie pastry and cook for 15 minutes, then decrease oven temperature to 190 degrees and cook for 40 minutes.

Remove and cool.


To serve, cut the cooled pie into slices drizzle over salted caramel and serve with pecans and ice cream.


Mr G’s Double Bay is hosting a Thanksgiving Dinner on Thursday 23 November. Bookings are essential. Visit Mr G’s for more details.


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