Pumpkin Pie, w/3 layers
Source of Recipe
from florentine at geocities com
Recipe Link: http://www.geocities.com/webcipes2/pie/p35.html
Pumpkin Pie, w/3 layers
for the crust:
1/4 cup shortening or lard
1/4 cup butter
1 1/3 cups flour
1/2 teasoon salt
3 - 4 tablespoons cold water
for the 1st layer:
1, 8 ounce package softened cream cheese
1 teaspoon vanilla
1/2 cup granulated white sugar
1 teaspoon flour
1 egg
for the 2nd layer:
1/3 cup granulated white sugar
1/4 teaspoon salt
1/2 teasspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 beaten egg
3/4 cup evaporated milk
3/4 cup solid packed canned pumpkin
for the 3rd layer:
1 cup whipping cream
2 tablespoons powdered confectioners sugar
for optional topping:
3/4 cup chopped pecans
2 tablespoons granulated white sugar
for the crust:
in bowl combine butter and shortening. Cut in flour and salt till crumbly.
Add water slowly till dough forms a ball. Roll out on a lightly floured
surface and place in pie pan. Pinch/flute edges.
for the 1st layer:
mix all ingredients till well blended and pour into crust.
for the 2nd layer:
mix all second layer ingredients and pour into crust on top of first layer.
Bake at 425� for 15 minutes, then reduce heat to 350� and bake an additional
40 minutes. Cool completely.
for the 3rd layer:
Whip cream and sugar together in a chilled bowl, until stiff peaks form.
Spread over top of cooled pie.
for optional topping:
Heat sugar and nuts together in a pan over medium heat until sugar is melted
and nuts are coated.
Sprinkle cooled nuts on top of pie.