When you’ve worked with food as long as I have, and have come up with as many desserts as I have, you get to a certain point where many of the dishes you construct are compilations of things you’ve done previously.
When we opened Mozza, I had done a cream-filled date tart that I really loved, so I urged Dahlia to rearrange some of its components, and to her credit she came up with this sophisticated rendition of pumpkin pie. We serve it with walnut cookies that are a twist on a Greek walnut cookie that I included in a previous book.
Pumpkin purée is one of the few canned items that I endorse, the reason being that it is totally pure — there are no weird ingredients in it, just pumpkin. Also, from my experience, roasting a pumpkin and puréeing it myself doesn’t yield more delicious results than canned. You will need an 11-inch flan ring (a straight-sided bottomless tart ring) to make this.
Click here to see the Bourbon Gelato recipe.
Click here to see Nancy Silverton's Thanksgiving Dinner.