Best 2 Three Layer Pumpkin Pie Recipes

Indulge in the ultimate fall delight with our Three-Layer Pumpkin Pie, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary pie features three distinct layers: a creamy pumpkin filling, a rich and decadent chocolate layer, and a fluffy whipped cream topping, all nestled within a flaky and buttery crust. Each bite offers a harmonious blend of sweet pumpkin, velvety chocolate, and light and airy whipped cream, creating an unforgettable dessert experience.

In this comprehensive article, we present not just one, but three irresistible recipes that cater to various dietary preferences and skill levels. The Classic Three-Layer Pumpkin Pie recipe serves as the cornerstone, guiding you through the process of crafting this iconic dessert from scratch. For those seeking a gluten-free alternative, the Gluten-Free Three-Layer Pumpkin Pie recipe offers a delicious and inclusive option, ensuring everyone can savor this autumnal treat. And for those with limited time or experience in the kitchen, the No-Bake Three-Layer Pumpkin Pie recipe provides a simplified approach, allowing you to enjoy this delectable pie without the hassle of baking.

Let's cook with our recipes!

THREE-LAYER PUMPKIN PIE

Three-Layer Pumpkin Pie image

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

THREE LAYER PUMPKIN PIE

Three Layer Pumpkin Pie image

Low calorie Thanksgiving dessert

Provided by Mary Hagene

Categories Pies

Time 20m

Number Of Ingredients 8

Ingredients

4 oz cream cheese
1 1/4 c milk (use 1% or 2%)
1 Tbsp sugar
12 oz light cool whip
1 reduced calorie graham cracker crust
15 oz canned pumpkin
2 pkg sugar free instant vanilla pudding
1/4 tsp ground cinnamon

Steps:

1. Soften cream cheese then beat 1 tablespoon of milk & 1 tablespoon of sugar in medium bowl with whisk until blended; stir in 1/2 container of cool whip. Spread over bottom of crust.
2. Whisk pudding mix, cinnamon and 1 cup of milk,and pumpkin. Whisk for 2 minutes (mixture should be thick). Spread over cream cheese layer.
3. Refrigerate 4 hours until firm. When ready to serve, top remainder of cool whip onto pie.

Tips:

Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned puree, and it will make your pie taste more like pumpkin. To make your own pumpkin puree, simply roast a pumpkin until it is soft, then scoop out the flesh and puree it in a food processor or blender.
Don't overmix the batter. Overmixing the batter will make your pie tough. Mix the ingredients just until they are combined.
Blind bake the pie crust. Blind baking the pie crust will help to prevent it from becoming soggy. To blind bake the crust, preheat your oven to 350 degrees Fahrenheit and bake the crust for 15 minutes. Then, remove the crust from the oven and let it cool completely.
Use a variety of spices. Pumpkin pie spice is a classic blend of spices that includes cinnamon, nutmeg, ginger, and cloves. However, you can also use other spices, such as allspice, cardamom, or star anise, to add a unique flavor to your pie.
Don't overcook the pie. Pumpkin pie is best when it is slightly undercooked. The center of the pie should still be slightly jiggly when you take it out of the oven. The pie will continue to cook as it cools.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. By following these tips, you can make a perfect pumpkin pie that everyone will love.