This holiday season excite your friends and family with The Tuck Room’s twist on the traditional pumpkin pie. The Triple Silken Pumpkin Pie is complete with three different layers, and this reinvented pumpkin pie includes accents of gingerbread, caramel, cream, custard and of course, pumpkin.
This dessert can be made in parts and used separately for great Thanksgiving Day desserts, or can be stacked and layered to create a dramatic torte, as we do.
Triple Silken Pumpkin Pie
Ginger Bread Crust:
4 ounces Butter
2/3 cup Sugar
¼ cup Light Brown Sugar
1 ½ tsp Ground Ginger
2 tsp Cinnamon
½ tsp Clove
2 Eggs, room temperature
½ cup Molasses, blackstrap
1/3 cup Sour Cream, room temperature
¾ cup All Purpose Flour
1 cup Cake Flour
¼ tsp Salt
1 tsp Baking Soda
3 ounces Water
Pumpkin Custard Layer:
¼ cup Sugar
½ tsp Ginger
½ tsp Cinnamon
2 Eggs
½ cup Brown Sugar
¾ cup Pumpkin Pack
½ cup Sour Cream
¾ cup Heavy Cream
2 Tbsp Brandy
Cream Layer:
¾ cup Heavy Cream
½ cup Crème Fraiche
2 tsp Sugar
2 tsp Maple Sugar
Caramel Pumpkin Chiboust Layer:
½ cup Heavy Cream
3 sheets Gelatin Sheets
¾ cup Sugar
¾ Tbsp Water
½ tsp Lemon Juice
2 Tbsp Brown Sugar
½ tsp Cinnamon
½ tsp Ginger
¾ cup Pumpkin Pack
3 Egg Whites
1/8 tsp Cream of Tartar
3 Tbsp Sugar
Next time you are in NYC check out the Tuck Room for your self!
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