Triple Silken Pumpkin Pie (from Desserts by the Yard by Sherry Yard)
Makes one 6-inch pie
For the Pumpkin Custard layer:
Dough for a single crust pie (recipe follows)
ground ginger 1/8t
ground cinnamon 1/8t
dark brown sugar 60
plain canned pumpkin (not pie filling) 3T
sour cream 30
heavy cream 3T
brandy (I used rum) 1/2T
For the Whipped Cream layer:
heavy cream 90
crème fraiche 120
maple sugar 1t
For the Caramel-Pumpkin Mousse Layer
heavy cream 60
powdered gelatin 1 1/8t (1/2 package)
light brown sugar 1T
ground cinnamon 1/4t
ground ginger 1/4t
fresh lemon juice 1/4t
plain canned pumpkin (not pie filling) 95
egg whites 60
cream of tartar 1/16t
Whipped cream for garnish (optional)
1. Roll the dough out to a 13-inch circle, ¼ inch 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 6×2 ½-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. Prebake, following the instructions, until golden brown. Allow to cool completely on a rack.
2. Make the pumpkin custard layer: Place a rack in the middle of the oven and preheat the oven to 160C.
3. 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).
4. Make the whipped cream layer: Combine the cream and crème 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.
5. Make the caramel-pumpkin mousse layer: Whip the cream until it forms soft peaks. Chill in the refrigeratoruntil ready to use. Place 1 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.
6. Combine the brown sugar, cinnamon, and ginger in a bowl and set aside. In a heavy saucepan, combine the 75g sugar, the remaining 1/2 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 168 degrees on a candy thermometer. This will take 3 to 4 minutes. Remove from heat.
7. 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.
8. 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 1 tablespoon sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes.
9. 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.
10. 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.).
11. To serve, gently remove the springform ring from the plate and set the pie on a plate. Garnish with additional whipped cream if desired.
unsalted butter 113
all-purpose flour 155
About 1/4 cup ice water
champagne vinegar or white wine vinegar 1/4t
1. Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.
2. To mix with a stand mixer: 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.
3. Remove the dough from the bowl, divide into 2 equal pieces, and warp each piece 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. If you are going to freeze the dough, however, it is best to roll out the 2 pieces of dough out into circles, place them between pieces of parchment paper, wrap them airtight in plastic, and freeze. You can also line the lightly sprayed pie or tart pans with the pie dough, wrap airtight, and freeze).
4. Roll out the dough on a lightly floured work surface and line two lightly sprayed 9- or 10-inch pie or tart pans or a 9-inch springform pan.
5. To blind-bake (prebake) a pie shell: Place a rack in the lower third of the oven and preheat the oven to 220C.
6. 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 8 minutes, then turn the heat down to 175 degrees and bake for another 6 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).
7. Remove from the oven and remove the weights and the liner. Return to the oven for 9 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.