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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Corbyn
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
sentelwe
[email protected]This pie is a little too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
Abolfazl Behnam
[email protected]This pie was a hit at our Thanksgiving dinner! The layers of pumpkin, cream cheese, and whipped cream were perfect, and the gingersnap crust was a delicious touch.
Zidan Ahmed
[email protected]I'm not a big fan of pumpkin pie, but I thought this recipe was pretty good. The cream cheese layer helped to balance out the sweetness of the pumpkin.
Amber Eells
[email protected]This pie is a little time-consuming to make, but it's definitely worth the effort. It's the perfect dessert for a special occasion.
Arshad Babu
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
FRANCISCA
[email protected]This pie is absolutely delicious! The layers of pumpkin, cream cheese, and whipped cream are perfect together.
Meshark Jaftha
[email protected]I've been making this pie for years, and it's always a hit. It's the perfect dessert for any fall gathering.
Aqeel
[email protected]This is my new go-to pumpkin pie recipe! It's easy to make and always turns out perfect.
Shaneezakhan Marcy
[email protected]This pie was a disappointment. The crust was hard and the filling was bland. I won't be making this recipe again.
Jane Thage2
[email protected]I'm not a big fan of pumpkin pie, but I thought this recipe was pretty good. The cream cheese layer helped to balance out the sweetness of the pumpkin.
Mbaruku Bakari
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Suwaiba Abdullahi Muhammad
[email protected]The crust was a little soggy, but the filling was delicious. I'll definitely try this recipe again, but I'll make sure to blind-bake the crust next time.
Samuel Dumbuya
[email protected]This pie was a little too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
Johnny Meehan
[email protected]I love the combination of flavors in this pie. The pumpkin and cream cheese are a classic pairing, and the gingersnap crust adds a nice bit of spice.
Charity Muvengwa
[email protected]This pie is a little time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious pie that's perfect for any special occasion.
Saan Jones
[email protected]I've made this pie a few times now, and it's always a crowd-pleaser. The pumpkin layer is smooth and creamy, the cream cheese layer is tangy and rich, and the whipped cream topping is light and fluffy.
Vincent Trance
[email protected]This three-layer pumpkin pie was a hit at our Thanksgiving dinner! The layers of pumpkin, cream cheese, and whipped cream were perfect, and the gingersnap crust was a delicious touch.