Modes

Ingredients

• 2”-9” pie crusts, prebaked and cooled

Spice Mixture

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1 teaspoon fine salt

Custard Layer

• 1 cup pumpkin puree (fresh or canned)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3 whole eggs
• 2 teaspoons spice mixture
• 1 1/2 cups heavy cream
• 2 Tablespoons brandy

Whipped Cream Layer

• 1 1/2 cups heavy cream
• 3 Tablespoons granulated sugar

Pumpkin Chiffon Layer

• 1 Tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 1 1/2 cups pumpkin puree
• 3/4 cup brown sugar
• 4 egg yolks
• 4 egg whites
• 2 teaspoons spice mixture
• 1 1/2 Tablespoons granulated sugar

Instructions

Place a rack in position 3 and parbake the two crusts at 375°F in Bake Mode in the Wolf oven.

To make the spice mixture, combine cinnamon, nutmeg, ginger, allspice, and fine salt.

Custard Layer

Preheat the Wolf oven to 375°F in Bake Mode. Place a rack in position 3.

In a large bowl, mix the brown sugar, white sugar, and pumpkin puree. Add the eggs, 2 teaspoons of the spice mixture, brandy, and cream, and mix well with a whisk.

Pour the custard into the premade pie crust or tart shell and bake at 375°F until the custard is set, about 45 minutes to 1 hour. Remove, place on a rack, and cool to room temperature. Check accordingly.

Whipped Cream Layer

Place the cream in a chilled bowl for a stand mixer. Begin whipping slowly while adding the sugar in a steady stream.

Increase the speed and whip the cream until stiff. Spread 1 cup of the cream over each custard layer and chill.

Reserve the remaining cream for the chiffon layer.

Pumpkin Chiffon Layer and Assembly

Soak the gelatin in cold water for a few minutes to soften. Warm the water and gelatin (do not boil) to dissolve the gelatin. Add the warm gelatin mixture to the pumpkin mixture and stir to combine.

In a saucepan, combine the pumpkin puree and brown sugar, stirring well.

Add the egg yolks and spice mixture, and whisk to combine.

Warm the pumpkin mixture to just below boiling, stirring constantly. Remove from heat.

Place the pumpkin mixture into an ice bath, stirring until it cools and the puree thickens to mound from a spoon.

Add 1/4 cup of water to a pot, add the gelatin, and heat until dissolved. Do not boil, as boiling may affect the gelatin's effectiveness.

Whip the egg whites and sugar until stiff and glossy. Stir half of the reserved whipped cream into the pumpkin mixture to soften, then fold in the remaining cream, and finally the whipped egg whites.

Cover the pie with the chiffon mixture, gently mounding it in the center.

Decorate with piped whipped cream and candied violets, if desired. Chill for 2 hours before serving.