Pumpkin pie filling and assembly

1 (15-ounce) can pumpkin puree

1/2 cup heavy cream

1/2 cup milk

3 eggs

1 egg yolk

2 tablespoons Armagnac

1/3 cup light brown sugar

1/4 teaspoon white pepper

1/2 teaspoon ground cloves

1 1/2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cardamom

1/4 cup superfine sugar for bruleeing

1. Heat the oven to 450 degrees. In a mixing bowl, whisk together the pumpkin puree, cream, milk, eggs, egg yolk, Armagnac, light brown sugar, white pepper, cloves, cinnamon, allspice and cardamom until blended. Pour the mixture into the frozen pie shell and bake for 15 minutes, turning once for even browning. After 15 minutes, reduce heat to 350 degrees and continue to bake 25 to 30 minutes more, rotating again. Remove and let cool until room temperature. Chill overnight.

2. Just before serving, carefully fold strips of aluminum foil over the leaf-covered edges of the pie, being sure not to cover the custard. Scatter the superfine sugar evenly over the top of the pie and brulee under a hot broiler until the sugar caramelizes. (Or use a brulee torch if you have one.) Serve immediately, with a dollop of cardamom chantilly cream and candied lemon peel.

Candied lemon peel

1/4 cup of lemon peel, zested or cut into strips 3-inches by 1/8-inch thick

1 cup sugar

1. Place the lemon peel, sugar and 1 cup water into a small, heavy-bottomed sauce pan. Bring to a boil and then simmer over medium-low heat for 20 minutes. Remove the candied peel from the syrup with a slotted spoon and allow to cool on wax paper. (Save the lemon simple syrup for another use.)

Cardamom chantilly cream

1 cup heavy cream

1 teaspoon ground cardamom

1 tablespoon powdered sugar, sifted

1. Whip the cream, sugar and cardamom until gentle peaks form, and refrigerate.

Each serving: 615 calories; 9 grams protein; 53 grams carbohydrates; 3 grams fiber; 41 grams fat; 24 grams saturated fat; 247 mg. cholesterol; 216 mg. sodium.