Thanksgiving Pie idea- Triple Layer Pumpkin Pie

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My computer died a few weeks back and I fixed it, by myself :-), a couple of days ago.  So, I’m finally back online with more than a smartphone. 

 

I will be creating a quick pie crust tutorial but haven’t gotten to it yet.  This year for Thanksgiving I am making a sous vide apple cream pie (not all of it is made sous vide) which I haven’t attempted before. I wanted to give anyone a fabulous recipe (actually 2 different recipes) for a great Thanksgiving Day pie.  The following recipe(s) is one of my favorite pies– Triple Layer Pumpkin Pie.  It is time consuming, so unless you’re super organized and already have 3/4 of your Thanksgiving meal cooked, I suggest it for those who only need to take an item or three to family or friend’s house. 

 

This is a repost from a couple years back, but made it many times and it’s always a winner.  I’ve used several different custard recipes too.  Might try a sous vide one as well next time.  Pie 1 recipe comes from a pastry chef that used to work at Tavern on Main in Westport, CT many moons ago.

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 Keep saying that I should really call it Quadruple Layer as I put another layer of Whipped Cream on Top of this.

You’ll need a couple of hours to complete this.

Triple Layer Pumpkin Pie– 2 Ways

Pie #2 Crust

2 cups flour

1 stick cold butter, cut into pieces (increase by 1 Tbsp if you don’t use lard)

1 Tbsp cold lard (optional)

1 cup milk

1 tsp white vinegar

(if you use unsalted butter, add 1/4 tsp salt)

Preheat oven to 375F. Mix milk with vinegar and set aside.  In food processor, pulse flour with butter and lard until they are size of beans.  Divide in two and place in refrigerator for 10 minutes.  Take one ball of dough and place on well floured surface.  (If you have marble, granite or any cold counter, use that.) Roll out turning and flipping every 2-3 rolls so that it will become circular and won’t stick to surface.  Ease into pie plate.  Prick center with fork and weigh down center with aluminum foil or parchment topped with pie weights (pennies, dried beans).  Bake 10-15 minutes until lightly golden.   Set aside to cool.

Triple (Quadruple) Layer Pumpkin Pie

Mix together spices:

1 tsp cinnamon

1 tsp salt

3/4 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp allspice

1/4 tsp ground cloves

 Then divide into two— one for custard layer, one for mousse layer.

Custard Layer:

1 cup pumpkin puree

3/4 cup brown sugar

1/4 cup granulated sugar

3 eggs

spice mixture from above

1 1/2 cups heavy cream

2 Tbsp brandy (I used Calvados)

Preheat oven to 350F. With a whisk mix pureed pumpkin and sugars in bowl, slowly add eggs then remaining ingredients.  Pour into pre-baked pie shell and bake until set (about 40 minutes).  When you gently shake it it should move like Jello not liquid, but don’t let it go until it cracks too much (overdone).  Let cool on wire rack then place in fridge for at least an hour.

Whipped Cream Layer:

2 cups heavy cream

1 Tbsp sugar

Whip together until stiff.  Use 1 cup to spread over custard layer.  Reserve 1/2 cup for mousse layer and 1/2 cup for top.  Place pie and remaining cream in fridge.

Pumpkin Mousse Layer:

1 Tbsp unflavored gelatin

1/4 cup cold water

1 1/2 cups pumpkin puree

3/4 cup brown sugar

4 egg yolks

3 egg whites (save or throw away the extra white)

spice mixture from above

1 Tbsp granulated sugar

Reserved1/2 cup whipped cream

Mix pumpkin and brown sugar in a medium sausepan.  Add egg yolks (if you separate using shells or hands, make sure no yolk gets in the white) and spices.  Over medium to medium-low heat warm until boiling, stirring constantly.  Remove from heat.  In small sauce pan put water then gelatin, then warm to dissolve (do not boil).  Add gelatin to pumpkin mixture and whisk until well mixed.  Place saucepan with mixture into a shallow pan of cold water (don’t let water get into saucepan) helping it cool.  Cool until mixture mounds slightly when dropped from spoon.

Whip egg whites and sugar until stiff.  (Copper bowls help egg whites stiffen) Gently fold reserved 1/2 cup whipped cream with egg whites then gently fold together with pumpkin mixture.  Finally spread over whipped cream layer heaping in center.  You can top with more whipped cream, or leave as is. Refrigerate until ready to serve.

Pumpkin Custard Layer #2 (Alice Water’s Pumpkin Pie)

1 cup cream

2 tsp flour

1 1/2 cups pumpkin puree

3 eggs

1/4 cup brown sugar

1 Tbsp granulated sugar

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1/2 tsp salt

pinch fresh ground black pepper

1 1/2 tsp brandy (optional)

In small saucepan whisk together 1/4 cup cream with flour over low heat until it comes to a boil and thickens.  Slowly whisk in remaining cream.  Continue whisking until it returns to boil.  Remove from heat.  In a medium bowl whisk together pumpkin and eggs.  In another bowl combine sugars and spices.  Combine all three mixtures and whisk in brandy (Again, I used Calvados).  Pour into pre-baked pie shell and bake for 45 minutes until center is just setting.  Place foil around rim if it’s browning too much.  Let cool on wire rack then fridge before adding other layers.  This one I did the mousse next then the whipped cream. 

They were both delicious, though I couldn’t decide which one I liked better.  My kids were so excited to try it during the baking/making of it and when I was carrying it to car,  but once we got there and there were so many other foods and desserts only my eldest was as enthusiastic enough to eat any.   He loved them both too!

Either custard layer can be used as your traditional pumpkin pie without all the layers. 

Conciliation

Question/Comment from kimber-leigh:

I take pride in feeding my kids the best possible food, but don’t completely exclude all of the junk but for some reason it’s hard for my family to understand. We usually get some comment on how mean it is or how we should enjoy it now “because it will never last” which is so annoying! (It’s the healthy food options that they tend to make comments about.)  We make our own baby food (what a great savings and huge variety) and make sure our oldest (he’s two) eats well, and he loves fruits and veggies! Anytime we have family gatherings we always try to bring something healthy so that we know we’ll have a good option, and then the family will go out of their way to give them junk.  And anytime we praise our kids for eating well it’s always the same comment, “it won’t last” and that’s the worst.  I just wish they could be supportive.The kids are young enough now not to understand what the family is saying, but got any tips on how to handle those comments later when the kids are old enough to understand?


My Kids Really Eat This:

Yes, this is a time that they’d like it but it is not good for them, especially too much.  If you look at the average American we are too big and that’s bad —this isn’t about aesthetics, but health.  I’ve heard that they predict our kids’ generation will have a shorter life span because of the way they are being fed.  I want my children to have a long, healthy life without complications from diabetes, heart issues, cancer, bone problems and social issues.

Ask them to keep their unsolicited comments to a time when the kids aren’t within earshot.  And then if you agree on what they can offer and how much before you get there you’ll both probably be happier.  (Like just one treat per visit.)
Also see if there’s compromise…like if they can serve sparkling apple juice instead of soda or all natural ice cream for desserts. 

Good luck!  Let me know if it works!

 

(conversation slightly edited)

I completely understand.  I have some relatives who I feel are constantly pushing candies, soda and other junk foods when we go over.  I bring some healthy things but also let them have one or two things that are maybe not the worst things they offer.  An occasional treat isn’t going to do much either, I believe.
But you need to remind them (when the kids aren’t around or when they are asleep) that you are the parent, not them, and ask them, “Please let me raise my
children in the way I want— eating healthful foods.  I would prefer it if you could please limit the amount of junk you offer them.”