Triple Silken Pumpkin Pie

Adapted from “Desserts by the Yard” by Sherry Yard

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Triple Silken Pumpkin Pie

Yield: 8-10

Author: Sarah Truesdell

From "Desserts by the Yard" by Sherry Yard

Ingredients:

For the Crust

• 8 tbsp (4 oz) unsalted butter, cold
• 1 1/4 cups (175 g) all-purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4-2/3 cup ice water
• 1/2 tsp apple cider vinegar (or champagne vinegar or white wine vinegar)

For the Pumpkin Custard

• 2 tbsp sugar
• 1/4 tsp ground ginger
• 1/4 tsp cinnamon
• 1 large egg
• 1/2 cup (100 g) dark brown sugar, packed
• 6 tbsp canned pumpkin (not "pie filling")
• 1/4 cup (2 fl oz) sour cream
• 6 tbsp heavy cream
• 1 tbsp brandy (optional)

For the Whipped Cream

• 3/4 cup (6 fl oz) heavy cream
• 1/2 cup (4 fl oz) creme fraiche
• 2 tsp sugar
• 2 tsp maple sugar (can substitute with brown sugar)

For the Caramel Pumpkin Mousse

• 1/2 cup (4 fl oz) heavy cream
• 3 tbsp water
•  1 packet (2 1/4 tsp) powdered gelatin
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 3/4 cup (150g)  sugar
• 1/2 tsp lemon juice
• 3/4 cup canned pumpkin (not "pie filling")
• 3 large eggs
• 1/8 tsp cream of tartar
• 3 tbsp sugar

Instructions:

Make the Crust

1. Small dice or grate the cold butter and hold in the refrigerator or freezer.
2. Sift together flour, sugar and salt. Rub or cut in the butter, breaking it down into small pieces, no larger than the size of a flattened pea.
3. In a small bowl or liquid measuring cup, combine 1/2 cup of very cold water and the vinegar, sprinkle over the flour mixture. Toss together with you hands or a wooden spoon until a dough forms. (Check for the right hydration by squeezing a small amoung. If it holds together well without breaking apart, it is hydrated enough, if it seems dry and crumbly, add more water, 1 tablespoon at a time. Dough should not be sticky, a little tacky is okay. Do not over work the dough.
4. Knead it against the sides of the bowl just enough to form a ball. Flatten into a disk, no more than 1 1/2 inches thick. Wrap with plastic wrap and chill for 1 hour.

Pre-Bake the Crust

1. On a lightly floured work surface, roll dough out into a 16-inch diameter circle, about 1/4 inch thick.
2. Fit pie crust into a 9x2 1/2 inch spring form pan, pressing into the bottom and up the sides. Let the excess dough hand over the edge of the pan. Freeze for 30 minutes.
3. Preheat oven to 425F.
4. Trim the sides to be flush with the top of the pan. Prick all over the bottom with a fork. Line the pie crust with parchment paper or coffee filters, taking care to competely cover the bottom and up the sides. Fill with dry rice, dry beans or pie weights. You "filling" should reach the top of the pan. Bake for 10 minutes. Reduce heat to 350F and bake for a further 7 minutes. 
5. Remove from oven, remove pie weights. Bake for another 10 minutes until the crust looks golden and dry. Allow to cool. 

Make the Custard Layer

1. Put oven rack in middle position and preheat oven to 325F.
2. In a medium bowl, whisk together the sugar, ginger, and cinnamon. Whisk in the egg until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and brand (if using). 
3. Pour custard into the prebaked crust.
4. Butter a piece of aluminim foil and place, butter side down, on top of the pan (covering the custard, but not touching the custard, just lay it over the pan). 
5. Bake for about 1 hour, until the custard is set.
6. Cool completely. 
7. You can keep the pie chilled like this for 2 days before proceeding, if you'd like. 

Make the Whipped Cream Layer

1. Combine the cream and crème fraiche in a large bowl. Using a hand mixer, beat until it starts to thicken. Add the sugar and maple sugar and continue beating until stiff. Take care not to over whip. 
2. Spread in an even layer on top of the cooled or chilled pumpkin custard layer and refrigerate.

Make the Caramel-Pumpkin Layer

1. Whip the cream until it forms soft peaks. Chill in the refrigeratoruntil ready to use.
2. Place 2 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.
3. Combine the brown sugar, cinnamon, and ginger in a bowl and set aside.
4. In a heavy saucepan, combine the ¾ cup sugar, the remaining 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 335 degrees on a candy thermometer. This will take 4 to5 minutes. Remove from heat.
5. 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.
6. Using the hand mixer, beat the egg whites until they foam. Add the cream of tartar and 1 tablespoon of sugar and beat. Continue to beat, adding the remaining 2 tablespoons sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes.
7. 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.
8. 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.).
9. To serve, gently remove the springform ring from the plate and set the pie on a plate. Garnish with additional whipped cream if desired.

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