Pumpkin Sweets

[Zana]

Caramel-Pumpkin Layered Pie

Makes: 12 servings
Prep: 35 mins
Bake: 10 mins to 15 mins 400°F
Bake: 35 mins to 40 mins 325°F
Cook: 5 mins
Chill: 4 hrs


Nutrition Facts
Servings Per Recipe 12

Amount Per Serving
Calories 287
Protein(gm)4
Carbohydrate(gm)41
Fat, total(gm)13
Cholesterol(mg)100
Saturated fat(gm)7
Dietary Fiber, total(gm)1
Sodium(mg)135

Percent Daily Values are based on a 2,000 calorie diet
Ingredients
1 frozen deep-dish piecrust (9 inch), thawed
2 eggs
1/2 cup packed dark-brown sugar
2/3 cup dark corn syrup
3 tablespoons butter, melted
2 tablespoons dark rum
1 teaspoon vanilla
Chiffon:
1/4 cup cool water
1 envelope unflavored gelatin
1 cup solid-pack pumpkin puree (not pie filling)
1/4 cup packed light-brown sugar
2 egg yolks
1 teaspoon grated orange rind
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4 cup refrigerated pasteurized egg whites
1/4 cup granulated sugar
2/3 cup heavy cream, cold
Directions
1. Heat oven to 400 degrees F. Lightly ★★★★★ thawed piecrust all over with fork.
2. Bake crust in 400 degrees F oven for 10 to 15 minutes or until golden. Remove pie shell from oven. Reduce the oven temperature to 325 degrees F.
3. Mix together eggs and dark-brown sugar in medium-size bowl. Beat on medium speed until smooth, about 2 minutes. Add corn syrup, melted butter, rum and vanilla; beat on medium speed until smooth, about 2 minutes. Pour into the pie shell.
4. Bake in 325 degrees F oven for 35 to 40 minutes or until the center is just set. Let cool on wire rack.
Chiffon:
5. Place 1/4 cup cool water in glass measuring cup. Sprinkle the gelatin over the top of the water. Let stand for 5 minutes for gelatin to soften. Microwave on high power for 15 seconds; stir to completely dissolve gelatin.
6. Combine pumpkin puree, light brown sugar, egg yolks, orange rind, pumpkin pie spice and salt in medium-size bowl; beat on medium speed until smooth, 1 to 2 minutes.
7. Scrape the pumpkin mixture into a medium-size saucepan. Heat over medium heat just until the mixture begins to steam and registers 140 degrees F on instant-read thermometer. Remove the saucepan from the heat. Stir in the gelatin mixture and vanilla. Transfer to large bowl. Let cool to room temperature.
8. In a clean medium-size bowl, beat the pasteurized egg whites with clean, dry beaters on medium-high speed until foamy. Continue to beat, gradually adding the granulated sugar; beat until stiff but shiny peaks form.
9. Beat the heavy cream in a clean, medium-size chilled bowl on medium-high speed until soft peaks form. Fold into the beaten egg whites. Fold half of the beaten egg white mixture into the cooled pumpkin mixture.
10. Spoon the lightened pumpkin mixture into filled pie shell; level the top with a rubber spatula. Spoon the remaining whipped cream mixture over