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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Dough for single-crust
For the Pumpkin Custard Layer
2 tablespoons sugar
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 large egg
1/2 cup packed dark brown sugar
6 tablespoons plain canned pumpkin (not pie filling)
1/4 cup sour cream
6 tablespoons heavy cream
1 tablespoon brandy
For the Whipped Cream Layer
3/4 cup heavy cream
1/2 cup crème fraîche
2 tsp sugar
2 tsp maple sugar (available at whole foods stores)
For the Caramel-Pumpkin Mousse Layer
1/2 cup heavy cream
3 tablespoons water
2 1/4 tsp (1 package) powdered gelatin
2 tablespoons light brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3/4 cup plus 3 tablespoons sugar
1/2 tsp fresh lemon juice
3/4 cup plain canned pumpkin (not pie filling)
3 large egg whites
1/8 tsp cream of tartar
Whipped cream for garnish (optional)
Roll the dough out to a 16-inch circle, 1/4 inch thick; you will need only about two thirds of the pastry. Freeze the rest for later use. Press the pastry into the bottom and up the sides of a 9 inch springform pan. The extra dough on the sides will compensate for shrinkage.
Place in the freezer for 30 minutes. Remove from the freezer and trim away the excess dough from the rim of the pan. Prebake, following the directions on the recipe below, until golden brown. Allow to cool completely on a rack.
MAKE THE PUMPKIN CUSTARD LAYER: Place a rack in the middle of the oven and preheat the oven to 325.
In a medium bowl, whisk together the sugar, ginger, and cinnamon. Add the egg and whisk until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and brandy. Pour the mixture into the springform pan. Cover the pan with a sheet of buttered aluminum foil (buttered side down) and bake until the custard is just set, about 1 hour. Remove from the oven and allow to cool completely. (The recipe can be prepared to this point up to 2 days in advance and refrigerated.)
MAKE THE WHIPPED CREAM LAYER: Combine the cream and crème fraîche in a large bowl, and using a hand mixer, beat until it starts to thicken. Add the sugar and maple sugar and continue beating until stiff. Spread in an even layer on top of the cooled or chilled pumpkin custard and refrigerate.
MAKE THE CARAMEL - PUMPKIN MOUSSE LAYER: Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use. Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top. Stir, then let it bloom (soften) while you prepare the caramel.
Combine the brown sugar, cinnamon, and ginger in a bowl and set aside.
In a heavy saucepan, combine the 3/4 cup sugar, the remaining 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 335 degrees on a candy thermometer. This will take 4 to 5 minutes. Remove from the heat. Remove the caramel from the stove and wait until the bubbles subside. Stir in the brown sugar mixture. Add the softened gelatin and stir to dissolve. Whisk in the canned pumpkin and set aside.
Using the hand mixer, beat the egg whites until they foam. Add the cream of tartar and 1 tablespoon of the remaining sugar and beat. Continue to beat, adding the remaining 2 tablespoons sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes.
Lighten the warm caramel-pumpkin mixture by folding in one third of the beaten egg whites, using a whisk, preferably a balloon whisk. Pour the remaining egg whites over the top and carefully fold them into the pumpkin mixture using a rubber spatula. Fold in the chilled whipped cream.
Carefully pour the caramel-pumpkin mousse mixture over the whipped cream layer and smooth the top. Refrigerate for 2 hours, or until set. (The pie can be made up to a day in advance.) To serve, gently remove the springform ring from the pie and set the pie on a plate. Garnish with additional whipped cream if desired.
TRIPLE SILKEN PUMPKIN PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Dough for single-crust
For the Pumpkin Custard Layer
2 tablespoons sugar
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 large egg
1/2 cup packed dark brown sugar
6 tablespoons plain canned pumpkin (not pie filling)
1/4 cup sour cream
6 tablespoons heavy cream
1 tablespoon brandy
For the Whipped Cream Layer
3/4 cup heavy cream
1/2 cup crème fraîche
2 tsp sugar
2 tsp maple sugar (available at whole foods stores)
For the Caramel-Pumpkin Mousse Layer
1/2 cup heavy cream
3 tablespoons water
2 1/4 tsp (1 package) powdered gelatin
2 tablespoons light brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3/4 cup plus 3 tablespoons sugar
1/2 tsp fresh lemon juice
3/4 cup plain canned pumpkin (not pie filling)
3 large egg whites
1/8 tsp cream of tartar
Whipped cream for garnish (optional)
Roll the dough out to a 16-inch circle, 1/4 inch thick; you will need only about two thirds of the pastry. Freeze the rest for later use. Press the pastry into the bottom and up the sides of a 9 inch springform pan. The extra dough on the sides will compensate for shrinkage.
Place in the freezer for 30 minutes. Remove from the freezer and trim away the excess dough from the rim of the pan. Prebake, following the directions on the recipe below, until golden brown. Allow to cool completely on a rack.
MAKE THE PUMPKIN CUSTARD LAYER: Place a rack in the middle of the oven and preheat the oven to 325.
In a medium bowl, whisk together the sugar, ginger, and cinnamon. Add the egg and whisk until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and brandy. Pour the mixture into the springform pan. Cover the pan with a sheet of buttered aluminum foil (buttered side down) and bake until the custard is just set, about 1 hour. Remove from the oven and allow to cool completely. (The recipe can be prepared to this point up to 2 days in advance and refrigerated.)
MAKE THE WHIPPED CREAM LAYER: Combine the cream and crème fraîche in a large bowl, and using a hand mixer, beat until it starts to thicken. Add the sugar and maple sugar and continue beating until stiff. Spread in an even layer on top of the cooled or chilled pumpkin custard and refrigerate.
MAKE THE CARAMEL - PUMPKIN MOUSSE LAYER: Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use. Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top. Stir, then let it bloom (soften) while you prepare the caramel.
Combine the brown sugar, cinnamon, and ginger in a bowl and set aside.
In a heavy saucepan, combine the 3/4 cup sugar, the remaining 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 335 degrees on a candy thermometer. This will take 4 to 5 minutes. Remove from the heat. Remove the caramel from the stove and wait until the bubbles subside. Stir in the brown sugar mixture. Add the softened gelatin and stir to dissolve. Whisk in the canned pumpkin and set aside.
Using the hand mixer, beat the egg whites until they foam. Add the cream of tartar and 1 tablespoon of the remaining sugar and beat. Continue to beat, adding the remaining 2 tablespoons sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes.
Lighten the warm caramel-pumpkin mixture by folding in one third of the beaten egg whites, using a whisk, preferably a balloon whisk. Pour the remaining egg whites over the top and carefully fold them into the pumpkin mixture using a rubber spatula. Fold in the chilled whipped cream.
Carefully pour the caramel-pumpkin mousse mixture over the whipped cream layer and smooth the top. Refrigerate for 2 hours, or until set. (The pie can be made up to a day in advance.) To serve, gently remove the springform ring from the pie and set the pie on a plate. Garnish with additional whipped cream if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.