164 Ratings
  • 5 Rating Star 151
  • 3 Rating Star 4
  • 1 Rating Star 3
  • 2 Rating Star 3
  • 4 Rating Star 3
  • 164 Ratings

This layered pumpkin pie recipe is double the deliciousness thanks to two distinct, creamy layers.

Advertisement

Ingredients

Meringue topping:

Directions

  • Prepare Piecrust. Divide pastry into 3 balls. Combine 2 to form 1 large ball; wrap and refrigerate 30 minutes. Reserve remaining ball for another use.

    Ads will not print with your recipe
  • For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Brush sides of pan with a moist pastry brush to remove clinging sugar. Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat; pour in half-and-half (mixture will bubble vigorously but calm down quickly). Return to low heat; stir until caramel dissolves into cream. Keep warm.

    In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla, and 1/2 tsp. salt until well combined. While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined. Transfer to a large saucepan; whisk over medium heat until thickened, about 8 minutes. Transfer to a large bowl; cover surface of cream completely to avoid forming a skin. Refrigerate at least 2 hours.

    Ads will not print with your recipe
  • Preheat oven to 375°F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges in a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate. Trim to 1/2 inch over edge; crimp edge lightly to the lip of the plate. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

    Ads will not print with your recipe
  • Line dough with parchment; fill with dried beans or pie weights to the top. Bake 15 minutes. Remove parchment and weights; bake 15 minutes more or until lightly golden. Cool on wire rack. Once cool, spread half the caramel mixture in an even layer onto prepared crust.

    Ads will not print with your recipe
  • In a large microwave-safe bowl soften gelatin in 2/3 cup water; let stand several minutes. Heat in microwave on 50 percent power 1-1/2 to 2 minutes or until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, 6 drops orange food coloring, if desired, and remaining half of the caramel cream.

    Ads will not print with your recipe
  • In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours. Top with Meringue Topping.

    Ads will not print with your recipe

Meringue Topping

  • In a large glass bowl combine egg whites, 1-2/3 cups sugar, and a pinch salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160°F when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form.

    Ads will not print with your recipe

*

Remaining portion of dough can be rolled, sprinkled with a sugar/cinnamon mixture and baked as a pastry treat or sprinkled with cheese and baked as an appetizer.

Nutrition Facts

586 calories, 26 g fat (15 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 216 mg cholesterol, 374 mg sodium, 80 g carbohydrates, 1 g fiber, 60 g sugar, 10 g protein.

Piecrust

Ingredients

Directions

  • In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

    Ads will not print with your recipe

Pie Crust:

For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.

Nutrition Facts

Reviews

164 Ratings
  • 5 Rating Star 151
  • 3 Rating Star 4
  • 1 Rating Star 3
  • 2 Rating Star 3
  • 4 Rating Star 3