(for the pie crust)

8 oz. (2 sticks) unsalted butter  

2 1/2 cups all-purpose flour

2 T sugar

1 t salt

About 1/2 cup ice water

1/2 t champagne vinegar or white wine vinegar

(for the pumpkin custard layer)

2 T sugar

1/4 t ground ginger

1/4 t ground cinnamon

1 large egg

1/2 cup packed dark brown sugar

6 T plain canned pumpkin (not pie filling)

1/4 cup sour cream

6 T heavy cream

1 T brandy 

(for the whipped cream layer)

3/4 cup heavy cream

1/2 cup creme fraiche

2 t sugar

2 t maple sugar

(for the caramel pumpkin mousse layer)

3/4 cup heavy cream

3 T water

2 1/4 t (1 package) powdered gelatin

2 T light brown sugar

1/2 t ground cinnamon

1/2 t ground ginger

3/4 cup plus 3 tablespoons sugar

1/2 t fresh lemon juice

3/4 cup plain canned pumpkin (not pie filling)

3 large egg whites

1/8 t cream of tartar

Whipped cream for garnish (optional)

[how to make]

(for the pie crust)

*Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.

*Sift together the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment.  

*Add the partially frozen butter.  

*Turn the machine on low and beat for 2 minutes, or until the butter is broken down to the size of walnuts.  

*Stop the machine, and by hand, pinch flat any large pieces of butter that remain.  

*In a small bowl, combine the ice water and vinegar.  

*Turn the mixer on low speed and add the liquid all at once.  

*Beat just until the dough comes together, about 15 seconds. (The dough should be tacky but not sticky.)

*Remove the dough from the bowl, and warp in plastic wrap.  (Do not squeeze the dough together or overwork.)  

*Chill the dough in the refrigerator at least 1 hour before rolling it out.  (The well-wrapped dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 weeks.)

*Roll the dough out to a 16" circle, 1/4" thick; you will need only about two thirds of the pastry. (Freeze the rest for later use.)  

*Press the pastry into the bottom and up the sides of a 9×2 ?-inch springform pan. (The extra dough on the sides will compensate for shrinkage.)  

*Place in the freezer for 30 minutes.  

*Remove from the freezer and trim away the excess dough from the rim of the pan.  

*Place a rack in the lower third of the oven and preheat the oven to 425 degrees. 

*Prick the bottom of the pastry a few times with a fork.  

*Line the pastry with parchment paper or large coffee filters.  

*Fill the lined shell to the rim with the dried beans, uncooked rice, or pie weights and gently press the “faux filling” into the corners.  

*Bake for 10 minutes, then turn the heat down to 350 degrees and bake for another 7 minutes.  (If you are prebaking the dough in a springform pan, increase the amount of weights so that they reach the top of the rim).

*Remove from the oven and remove the weights and the liner.  

*Return to the oven for 10 minutes, until the center turns golden and looks dry. (There should be no sign of moisture.)  *Remove from the oven and allow to cool on a rack.

( for the pumpkin custard layer)

* Place a rack in the middle of the oven and preheat the oven to 325 degrees.

*In a medium bowl, whisk together the sugar, ginger, and cinnamon.  

*Add the egg and whisk until smooth. 

*Whisk in the brown sugar, pumpkin,  sour cream, heavy cream, and brandy.  

*Pour the mixture into the springform pan.  

*Cover the pan with a sheet of buttered aluminum foil (buttered side down) and bake until the custard is just set, about 1 hour.  

*Remove from the oven and allow to cool completely.  (The recipe can be prepared to this point up to 2 days in advance and refrigerated).

(for the whipped cream layer) 

*Combine the cream and creme fraiche in a large bowl, and using a hand mixer, beat until it starts to thicken.  

*Add the sugar and maple sugar and continue beating until stiff.  

*Spread in an even layer on top of the cooled or chilled pumpkin custard layer and refrigerate.

(for the caramel-pumpkin mousse layer) 

*Whip the cream until it forms soft peaks.  

*Chill in the refrigerator until ready to use.  

*Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top.  

*Stir, then let it bloom (soften) while you prepare the caramel.

*Combine the brown sugar, cinnamon, and ginger in a bowl and set aside.  

*In a heavy saucepan, combine the 3/4 cup sugar, the remaining 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 335 degrees on a candy thermometer. (This will take 4 to5 minutes.)  

*Remove the caramel from the stove and wait until the bubbles subside.  

*Stir in the brown sugar mixture.  

*Add the softened gelatin and stir to dissolve.  

*Whisk in the canned pumpkin and set aside.

*Using the hand mixer, beat the egg whites until they foam.  

*Add the cream of tartar and 1 tablespoon of the remaining sugar and beat.  

*Continue to beat, adding the remaining 2 tablespoons sugar in a slow, steady stream.  

*Beat until the egg whites are stiff and shiny, about 2 minutes.

*Lightly warm the caramel-pumpkin mixture by folding in one third of the beaten egg whites, using a whisk, preferably a balloon whisk. 

*Pour the remaining egg whites over the top and carefully fold them into the pumpkin mixture using a rubber spatula.  

*Fold in the chilled whipped cream.

*Carefully pour the caramel-pumpkin mousse mixture over the whipped cream layer and smooth the top.  

*Refrigerate for 2 hours, or until set.  (The pie can be made up to a day in advance.).

*To serve, gently remove the springform ring from the plate and set the pie on a plate.  

*Garnish with additional whipped cream if desired.

-makes 8 to 10-

Note: I used the recipe from "Desserts by the Yard" by Sherry Yard.

Labels: pie recipe, pumpkin pie recipe