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Croissant Pumpkin Pie

In time for holiday baking, James Beard Award winning baker Greg Wade shares his mouthwatering Croissant Pumpkin Pie recipe. In this festive pie, a light and buttery croissant shell meets pumpkin pastry cream filling, with notes of ginger and cinnamon. Topping it off, piped chantilly cream stars and candied pecans come together for the perfect holiday dessert.

TIME

5 hours preparation + 24-hour cold retard in the refrigerator

YIELD

One pie

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