Three-Layer Pumpkin Pie Recipe

This extra special pumpkin pie — with pumpkin custard and pumpkin chiffon — is a holiday dessert worthy of the most special occasions.


| February 2013


Award-winning chef Bradley Ogden presents his first cookbook in over a decade. Holiday Dinners with Bradley Ogden (Running Press, 2011) includes 150 cherished recipes for a range of winter holidays — Thanksgiving, Christmas and New Year’s — in one delicious guide for making the most memorable meals for the most special occasions. In this excerpt, find the step-by-step guide to a decadent three-layer pumpkin pie. 

You can buy this book in the GRIT store: Holiday Dinners With Bradley Ogden.

A family favorite, this three-layer confection is talked about well before the holidays approach. Not only is this a visually appealing pie but also a symphony of marvelous pumpkin flavors and textures. This pie contains uncooked egg whites; because of the slight risk of salmonella, raw eggs should not be served to the very young, the ill or elderly, or to pregnant women. Use pasteurized liquid egg whites if you are uncomfortable using raw egg whites or see the note for a variation with cooked egg whites.

Three-Layer Pumpkin Pie Recipe

Makes 1 (9-inch) pie, Serving 8 



Sour Cream Piecrust Recipe 

Lay the prepared dough on a lightly floured work surface and roll the dough outward from its center into a 12-inch circle, about 1/2-inch thick. Loosely fold into quarters and transfer to a 9-inch glass pie plate and delicately unfold and press it into the pie plate, letting the excess hang over the pie plate. Trim off the excess dough to about 1/2-inch larger than the edge of the pie plate. Tuck the excess 1/2-inch of dough underneath itself to form a neat, even edge that sits on the top the pie plate and press a decorative trim with your thumb and forefinger. Line the pie shell with a double layer of foil and fill with pie weights, old beans, or pennies.







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