THREE-LAYER PUMPKIN PIE
Provided by Florence Fabricant
Categories dessert
Time 6h
Yield 8 servings
Number Of Ingredients 13
- Ingredients
1 teaspoon cinnamon |
3/4 teaspoon nutmeg |
1 teaspoon ground ginger |
1/2 teaspoon allspice |
1 teaspoon salt |
2 1/2 cups fresh or canned pumpkin puree |
1 cup packed, light brown sugar |
1/4 cup plus 6 tablespoons granulated sugar |
5 eggs |
2 1/2 cups heavy cream |
2 tablespoons brandy |
1 baked 10-inch pie shell |
1 tablespoon unflavored gelatin |
Steps:
- Preheat oven to 350 degrees.
- Mix the cinnamon with 1/2 teaspoon of the nutmeg and the ginger, allspice and salt and set aside.
- Mix one cup of the pumpkin with 3/4 cup of the brown sugar and 1/4 cup of the granulated sugar. Beat in 3 of the eggs, then stir in 2 teaspoons of the reserved spice mixture, half the heavy cream and the brandy. Pour into the pie shell and bake about 45 minutes, until set. Refrigerate until completely cooled, at least 4 hours.
- When the filling has cooled, whip the remaining cream until softly peaked, add 1 tablespoon of the granulated sugar and whip until stiff. Reserve 1/2 cup of this whipped cream and refrigerate. Spread the rest on the pie and refrigerate the pie again.
- Mix the remaining pumpkin with the remaining brown sugar in a saucepan. Add the remaining spice mixture and the yolks of 2 eggs. Heat the mixture, stirring, just to the boiling point. Remove from the heat.
- Soak the gelatin in 1/4 cup of cold water in a small saucepan to soften it, then place it over low heat for a few seconds until it dissolves. Stir into the warm pumpkin mixture and transfer to a large metal bowl. Place the bowl in another bowl partly filled with ice and cold water and set the mixture aside 10 to 15 minutes, stirring occasionally, until it is cold.
- Place the remaining granulated sugar in a small saucepan, add 1/4 cup water and bring to a boil. Cook until a candy thermometer registers 237 to 239 (soft ball stage). While the sugar syrup is boiling, beat 2 egg whites until softly peaked. Then, when the sugar syrup is ready, continue beating the egg whites while slowly drizzling in the hot sugar syrup. Continue beating until the meringue is stiff and has cooled.
- When the pumpkin has cooled enough, fold in the meringue, then fold in the reserved whipped cream. Cover the pie with this chiffon layer and refrigerate another hour or so until set. Sprinkle the remaining nutmeg over the pie before serving.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 38 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 488 milligrams, Sugar 47 grams, TransFat 0 grams
PARADISE PUMPKIN PIE
Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, too-I'm sure to be asked for it. With the pie's very rich taste, even a sliver is satisfying!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 19
- Ingredients
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1 large egg |
1 unbaked pastry shell (9 inches) |
FILLING: |
1 can (15 ounces) solid-pack pumpkin |
1 cup evaporated milk |
2 large eggs, beaten |
1/4 cup sugar |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
TOPPING: |
2 tablespoons all-purpose flour |
2 tablespoons brown sugar |
1 tablespoon butter, softened |
1/2 cup chopped pecans |
Steps:
- In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts :
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