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Looking for a pumpkin pie recipe that stands above the rest? This three-layer holiday dessert features a rich brown sugar-rum custard, a light and airy pumpkin chiffon, and a whipped cream topping.

Source: Family Circle

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Recipe Summary

prep:
35 mins
bake:
10 mins
bake:
35 mins
cook:
5 mins
chill:
4 hrs
total:
5 hrs 25 mins
Servings:
12
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Ingredients

Ingredient Checklist
Chiffon:

Directions

Instructions Checklist
  • Heat oven to 400°F. Lightly prick thawed piecrust all over with fork.

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  • Bake crust in 400°F oven for 10 to 15 minutes or until golden. Remove pie shell from oven. Reduce the oven temperature to 325°F.

  • Mix together eggs and dark-brown sugar in medium-size bowl. Beat on medium speed until smooth, about 2 minutes. Add corn syrup, melted butter, rum and vanilla; beat on medium speed until smooth, about 2 minutes. Pour into the pie shell.

  • Bake in 325°F oven for 35 to 40 minutes or until the center is just set. Let cool on wire rack.

Chiffon:
  • Place 1/4 cup cool water in glass measuring cup. Sprinkle the gelatin over the top of the water. Let stand for 5 minutes for gelatin to soften. Microwave on high power for 15 seconds; stir to completely dissolve gelatin.

  • Combine pumpkin purée, light brown sugar, egg yolks, orange rind, pumpkin pie spice and salt in medium-size bowl; beat on medium speed until smooth, 1 to 2 minutes.

  • Scrape the pumpkin mixture into a medium-size saucepan. Heat over medium heat just until the mixture begins to steam and registers 140°F on instant-read thermometer. Remove the saucepan from the heat. Stir in the gelatin mixture and vanilla. Transfer to large bowl. Let cool to room temperature.

  • In a clean medium-size bowl, beat the pasteurized egg whites with clean, dry beaters on medium-high speed until foamy. Continue to beat, gradually adding the granulated sugar; beat until stiff but shiny peaks form.

  • Beat the heavy cream in a clean, medium-size chilled bowl on medium-high speed until soft peaks form. Fold into the beaten egg whites. Fold half of the beaten egg white mixture into the cooled pumpkin mixture.

  • Spoon the lightened pumpkin mixture into filled pie shell; level the top with a rubber spatula. Spoon the remaining whipped cream mixture over the top; smooth with spatula. Refrigerate at least 4 hours.

Nutrition Facts

287 calories; fat 13g; cholesterol 100mg; saturated fat 7g; carbohydrates 41g; insoluble fiber 1g; protein 4g; sodium 135mg.
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