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Layered pumpkin pie
Pumpkin pie with two layers of fall magic.
SERVES
5
TO
6
Ingredients
Crust:
- Two ready-made pie shells
First layer (traditional pumpkin pie filling):
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 cups pumpkin puree, from a can or fresh (if from a can make sure it is pure pumpkin, not pie filling!)
- 3/4 cup 35% cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Second layer (chiffon):
- 250 grams cream cheese
- 1/2 cup packed light brown sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 cup 35% cream
Directions
For the crust:
- Preheat oven to 350. Parbake tart shells - poke holes in the pastry shell using fork. Cover with parchment and fill with pie weights, or uncooked beans or rice.
- Bake seven minutes with beans in. Remove beans and bake another five minutes without beans.
For the first layer:
- Whisk together eggs and sugar until combined. Add pumpkin, cream, salt, vanilla and spices and stir until well blended.
- Divide filling into the two par baked crusts. Bake for 25-30 minutes or until filling is set (centre should not look wet). Cool completely
For the second layer:
- Beat cream cheese and sugar until fluffy, making sure to scrape down the sides of the bowl well. Add pumpkin, vanilla extract and spices.
- Whip cream. Fold 1/2 cream into pumpkin mixture until incorporated. Add second half and fold until combined.
- Divide filling and spread onto the first layer of each pie. Refrigerate until set, about two hours.
