Go Thai With Your Pumpkin Pie This Thanksgiving

Step 1

For the candied Thai basil, use a brush to wet both sides of each basil leaf with egg white

Step 2

Sprinkle with sugar to cover each leaf evenly

Step 3

As each leaf is coated, set it on a wire rack to dry for at least 2 hours or overnight

Step 4

For the crust, in a large bowl, lightly rub the flour and butter between your fingertips until you have a loose, sandy texture with pea-size lumps

Step 5

Add 2 tablespoons of the milk and stir gently to form a loose ball, adding up to another tablespoon of milk, if needed

Step 6

Turn the ball onto a lightly floured work surface, divide it in half and gently form it into two equal flat rounds

Step 7

Wrap each tightly in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 1 hour

Step 8

For the filling, set a steamer insert in a medium saucepan filled with a couple inches of water (just enough to steam the pumpkin, but not come directly into contact with it)

Step 9

Place the pumpkin in the insert, bring the water to a simmer and steam until just cooked through, about 10 minutes

Step 10

Remove from the heat and set aside to cool

Step 11

In a blender, combine the cooled pumpkin, eggs, palm sugar, granulated sugar, curry paste, coconut milk and a pinch of salt and blend until the consistency resembles baby food

Step 12

Preheat the oven to 425°F

Step 13

Remove the dough from the refrigerator and roll into two 12-inch circles

Step 14

Place one circle in a 9- or 10-inch pie plate, lightly pressing the dough into the dish

Step 15

Trim the excess, leaving about a ¼-inch overhang

Step 16

Fold the overhanging dough under itself, then lightly press it down

Step 17

Using a 1 ½-inch heart-shaped cookie cutter, cut out hearts from the second circle and set them aside

Step 18

Pour the filling into the crust, then place the dough hearts around the crust in whatever fashion you like

Step 19

Bake for 15 minutes, then reduce the temperature to 350°F and bake for an additional 45 minutes, or until a thin-bladed knife inserted into the center of the pie comes out clean

Step 20

If the crust starts to brown too quickly, cover the crust with a strip of aluminum foil

Step 21

Remove the pie from the oven, place on a wire rack and let cool completely, about 2 hours

Step 22

While the pie is cooling, make the red curry whipped cream

Step 23

By hand or using a stand mixer, whip the cream with the sugar until soft peaks form, about 3 minutes

Step 24

Gently fold in the red curry paste with a spatula, taking care not to deflate the whipped cream

Step 25

To serve, slice the pie and serve with dollops of red curry cream and candied Thai basil