Pie With a Little Pumpkin (5 star)

21 - Thanksgiving Pie
11/24/11

This recipe is from the "Lion House Pies" by Deseret Book. It is pretty complicated pumpkin pie with 4 layers, in fact we call it pie with a little pumpkin. The recipe requires a deep-dish pie pan or else there is a lot of pumpkin filling left over. This a great pie, it is really good, but hard to make. It was a favorite at Thanksgiving Dinner.

Kerry

Bottom Crust: Buttermilk

Filling:

Layer 1
2/3 cup milk chocolate chips
1 cup sugar
2 Tablespoons butter
1/2 cup corn syrup
3/4 teaspoon vanilla
1/2 cup evaporated milk
3/4 cup chopped macadamia nuts

1st layer

Layer 2
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg, beaten
Layer 3
1 (15 ounce) can pumpkin
1-1/2 cups melted vanilla ice cream
3 eggs, beaten
1/3 cup packed brown sugar

Adding 2nd layer

1/3 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1-1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Top Layer
1/2 cup shipping cream
1 teaspoon powdered sugar
1 (8 ounce) package cream cheese, softened
1 cup sugar
1/4 cup milk chocolate chips
1 Tablespoon butter
1/3 cup crushed nuts

Place crust in deep-dish pie pan and refrigerate while preparing filling. Preheat oven to 450 F.

Layer 1: Over medium heat, cook sugar, butter, corn syrup, evaporated milk, and vanilla. Bring to boil and stir continuously for 6 minutes. Remove from heat. Pour 1/3 cup plus 1 Tablespoon over chocolate chips. Strip and then pour on bottom of crust and smooth. Stir macadamia nuts into remaining mixture, cool before spreading over chocolate.

Layer 2: Beat cream cheese until smooth, beat in sugar, add beaten egg and vanilla and beat until smooth. Chill for 20 minutes and spread over first layer.

Layer 3: Combine pumpkin, melted ice cream, beaten eggs, brown sugar, sugar, ginger, salt, cinnamon, nutmeg, and ground cloves in a medium bowl and mix thoroughly. Pour over second layer. Bake at 450 F for 15 minutes. Reduce heat to 350 F and bake 50 minutes. Remove and let cool.

Top Layer: Once pie has cooled, beat together whipping cream and powdered sugar until stiff and then set aside. In another bowl, cream the cream cheese and sugar until smooth and fluffy. Fold in the shipped cream. Dollop on pie. Melt chocolate chips with butter in the microwave, drizzle chocolate over pie, sprinkle with crushed macadamia nuts.