(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.
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