A pie marathon for Thanksgiving

November 23, 2010 3:11:30 PM PST
With 7 pies to choose from, this is the little bakery that could and to fill those orders, they'll be there through the night and Wednesday night. It's what they've done for more than a decade.

For 36 hours leading up to Thanksgiving, all the talk at Sweet Melissa's Patisserie is about pie.

Pear pie with cranberry? chocolate bourbon pecan pie? don't forget about the apple? and the pumpkin...

They're all made by hand and in a tiny kitchen in Cobble Hill.

Melissa Murphy opened her bakery 13 years ago and has two locations offering up all kinds of sweets, but right now everyone wants a pie for Thanksgiving.

Serving dessert is sort of in her blood, after all, Melissa was born on Thanksgiving, only after her mother served the feast.

And now every year on her birthday, Melissa makes sure that others get to enjoy her pies.

She's stays open until 1:00 on Thanksgiving for pie pick ups, and then she finally gets to celebrate the holiday and her big day.

Pie orders were due Sunday night, but Sweet Melissa's is extending its deadline until tonight (Tuesday) at 8:00.

Pies run from 28 to 34 dollars. Learn more on her website at www.sweetmelissapatisserie.com

Spiced Pumpkin Chiffon Pie Recipe
Melissa Murphy, Sweet Melissa Patisserie

Yield: 1 (10") pie


1 pre- baked 10" pie crust
1 cup heavy cream
3"piece fresh ginger, unpeeled, sliced thinly and roughly chopped
3large eggs, separated
2 cups pumpkin puree
2 teaspoons cornstarch, sifted
1/3 cup dark brown sugar, no lumps
1/3 cup sugar
1 teaspoon salt
¾ tsp. ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 teaspoon vanilla extract
1 tablespoon dark rum
¼ teaspoon cream of tartar


1. Position 2 racks in the bottom and middle of oven. Preheat the oven to 325 degrees. Place a roasting pan, filled halfway with hot water, on the bottom rack of the oven (this will add to a gentle baking environment for the pie and help to prevent cracking).

2. In a small saucepan, combine the cream and fresh ginger. Bring to scalding over medium heat. Remove from heat, cover, and let steep for twenty minutes.

3. Meanwhile in a medium mixing bowl, whisk together the egg yolks, pumpkin, cornstarch, sugar, salt, spices, vanilla and rum. Pour the hot ginger cream into the pumpkin mixture, and whisk until combined. Strain the mixture into a large mixing bowl and set aside.

4. In the bowl of a kitchenaide, fitted with the whip attachment, whip the egg whites with the cream of tartar until stiff, but not dry, peaks. Briskly whisk in 1/3 of the egg whites into the pumpkin mixture to lighten the batter. Gently fold in the remaining egg whites until no meringue is visible.

5. Pour the pumpkin custard into the prebaked pie shell and bake above the water bath for 60 minutes, or until just set.

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