Three-Layer Pumpkin Chiffon Pie

Name: Three-Layer Pumpkin Chiffon Pie
Ingredients: Sour Cream Pie Crust; 1 1/2 cups all-purpose flour; 1/8 teaspoon salt; 6 ounces unsalted butter, diced and frozen; 1/2 cup sour cream; 2 tablespoons sour cream (additional); Spice Essence; 3/4 teaspoon allspice; 1 3/4 teaspoons cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; Pumpkin Custard; 3/4 cup heavy cream; 2 large eggs (beaten); 1 teaspoon brandy (optional); 1/2 cup pumpkin puree; 1/2 cup brown sugar; 1 1/2 teaspoons sugar; Pumpkin Chiffon; 1 (3 ounce) envelope unflavored gelatin powder; 1 1/2 cups canned unsweetened pumpkin puree; 3/4 cup brown sugar; 4 large egg yolks; 2 teaspoons spice essence; 3 large egg whites; 1 tablespoon sugar; Whipped Cream; 1 1/2 cups heavy cream; 3 tablespoons sugar

30 ingredients

1 steps

Ingredients

Sour Cream Pie Crust
1 1/2 cups all-purpose flour
1/8 teaspoon salt
6 ounces unsalted butter, diced and frozen
1/2 cup sour cream
2 tablespoons sour cream (additional)
Spice Essence
3/4 teaspoon allspice
1 3/4 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
Pumpkin Custard
3/4 cup heavy cream
2 large eggs (beaten)
1 teaspoon brandy (optional)
1/2 cup pumpkin puree
1/2 cup brown sugar
1 1/2 teaspoons sugar
Pumpkin Chiffon
1 (3 ounce) envelope unflavored gelatin powder
1 1/2 cups canned unsweetened pumpkin puree
3/4 cup brown sugar
4 large egg yolks
2 teaspoons spice essence
3 large egg whites
1 tablespoon sugar
Whipped Cream
1 1/2 cups heavy cream
3 tablespoons sugar

Directions

1

["1) The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4\" disk