Best 2 Three Layer Pumpkin Pie Recipes

Pumpkin pie is a timeless classic dessert that is perfect for any occasion. It is a symbol of fall and the holiday season. With its creamy pumpkin filling, flaky crust, and decadent whipped cream topping, it is sure to be a hit with friends and family alike. If you're looking for the perfect three-layer pumpkin pie recipe, you've come to the right place. This article will provide you with all the information you need to make the best three-layer pumpkin pie you've ever tasted.

Here are our top 2 tried and tested 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:

For the best results, use fresh pumpkin puree. You can make your own puree by roasting a pumpkin or butternut squash and then pureeing the flesh in a food processor.
If you don't have time to make your own pumpkin puree, you can use canned pumpkin puree. Just be sure to choose a brand that is unsweetened and has no added spices.
To ensure that your pie crust is flaky, use cold butter and ice water. Be sure to work the butter into the flour until it resembles coarse crumbs.
When you're rolling out the pie crust, use a light touch. Over-rolling the dough will make it tough.
To prevent the pie crust from shrinking, chill it for at least 30 minutes before baking.
When you're baking the pie, place it on a baking sheet to catch any spills. This will help to keep your oven clean.
Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Three-layer pumpkin pie is a delicious and festive dessert that's perfect for Thanksgiving or any other fall gathering. With its creamy pumpkin filling, flaky pie crust, and crunchy pecan topping, this pie is sure to be a hit with everyone at the table. So next time you're looking for a special dessert, give this three-layer pumpkin pie a try.