Layered pumpkin pie

By The Marilyn Denis Show
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Pumpkin pie with two layers of fall magic.

SERVES
5
 TO
6
TOTAL TIME

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:

  1. 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. 
  2. Bake seven minutes with beans in.  Remove beans and bake another five minutes without beans.

For the first layer:

  1. Whisk together eggs and sugar until combined.  Add pumpkin, cream, salt, vanilla and spices and stir until well blended.
  2. 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:

  1. Beat cream cheese and sugar until fluffy, making sure to scrape down the sides of the bowl well.  Add pumpkin, vanilla extract and spices.
  2. Whip cream.  Fold 1/2 cream into pumpkin mixture until incorporated.  Add second half and fold until combined.
  3. Divide filling and spread onto the first layer of each pie.  Refrigerate until set, about two hours.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

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