THREE-LAYER PUMPKIN PIE
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
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Nepal Arbaj
[email protected]I wouldn't recommend this recipe to anyone.
Priscilla Blessing
[email protected]The pie was a complete disaster. I followed the recipe exactly, but it turned out inedible.
Rit maya Karki
[email protected]The pie was a bit bland. I think it needed more spices.
Albina Sabijon
[email protected]I had trouble getting the pie to set properly, but it still tasted good.
Jessica Judith Omboyo
[email protected]The pie was a bit too sweet for my taste, but my family loved it.
Ali Alikhalid
[email protected]I found the crust to be a bit dry, but the filling was delicious.
Matt Mirando
[email protected]This pie is a bit more challenging to make than some other pumpkin pies, but it's worth the extra effort.
Seneca Thurgood
[email protected]This pie is a showstopper. It's sure to impress your guests.
Urmila Rajbanshi
[email protected]I'm not usually a fan of pumpkin pie, but this one changed my mind. It's the perfect balance of sweet and savory.
Christine Ferrier
[email protected]This pie is a must-try for any pumpkin pie lover. It's rich, creamy, and full of flavor.
Affan Kazi
[email protected]This pie is always a hit at our holiday gatherings. It's easy to make and always turns out perfectly.
Syed Zaviyar
[email protected]I made this pie for my family's Thanksgiving dinner, and it was a huge success. Everyone loved it! The crust was flaky and buttery, the pumpkin filling was smooth and flavorful, and the whipped cream topping was the perfect finishing touch.
Akram Mayo
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a stunning and delicious pie that's perfect for any special occasion.
Steven Bailey
[email protected]I was skeptical about the three layers, but I'm so glad I tried this recipe. The pie was amazing! The pumpkin layer was perfectly spiced, the cream cheese layer was creamy and tangy, and the whipped cream topping was light and fluffy.
Deidra Stewart
[email protected]This pie was easy to make and turned out beautifully. I love the different textures and flavors of the three layers. It's definitely a new favorite!
Juma
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The pumpkin layer is smooth and flavorful, the cream cheese layer is rich and creamy, and the whipped cream topping is the perfect finishing touch.
Jaan G
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! The combination of the three layers was perfect, and the crust was flaky and delicious.