Three-Layer Pumpkin Pie
- Total Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon cinnamon
- ¾teaspoon nutmeg
- 1teaspoon ground ginger
- ½teaspoon allspice
- 1teaspoon salt
- 2½cups fresh or canned pumpkin puree
- 1cup packed, light brown sugar
- ¼cup plus 6 tablespoons granulated sugar
- 5eggs
- 2½cups heavy cream
- 2tablespoons brandy
- 1baked 10-inch pie shell
- 1tablespoon unflavored gelatin
Nutritional analysis per serving (8 servings)
627 calories; 38 grams fat; 21 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 47 grams sugars; 7 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Mix the cinnamon with ½ teaspoon of the nutmeg and the ginger, allspice and salt and set aside.
- Step 3
Mix one cup of the pumpkin with ¾ cup of the brown sugar and ¼ 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.
- Step 4
When the filling has cooled, whip the remaining cream until softly peaked, add 1 tablespoon of the granulated sugar and whip until stiff. Reserve ½ cup of this whipped cream and refrigerate. Spread the rest on the pie and refrigerate the pie again.
- Step 5
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.
- Step 6
Soak the gelatin in ¼ 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.
- Step 7
Place the remaining granulated sugar in a small saucepan, add ¼ 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.
- Step 8
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.
- The top layer, Steps 5 through 8, can be used as a pie filling by itself. Just the double the quantities of ingredients.
Private Notes
Comments
1st time I read recipe, I wondered: did 1/2 tsp measurement of nutmeg also apply to the ginger? When sharing recipe, I simplify by listing spices IN the spice mixture: 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp ginger, 1/2 tsp allspice, 1 tsp salt. I list the 1/4 tsp nutmeg as a finishing sprinkle at the end of ingredient list. Per Meta Given, I "caramelize" pumpkin for 1st & 3rd layers and bake warm filling in a chilled crust at 400 degrees for 25-30 min. Best pumpkin pie ever. Always gets raves!
First ate this 30 years ago at Campton Place restaurant in San Francisco. Lots of work but a family fave. Our recipe just combines the sugar and egg whites without making a syrup.
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