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The ultimate pumpkin pie

BY MARIALISA CALTA Published: November 8, 2011
There are hundreds of recipes out there to save you time and effort in the kitchen on Thanksgiving. But here's one that is more work.

It is a recipe for pumpkin pie. THE pumpkin pie. The one that may define your Thanksgiving from now on. It will put serious miles on your electric mixer and will dirty a fair number of bowls and saucepans. Still interested?

This confection comes from the new book "Holiday Dinners With Bradley Ogden" (Running Press, 2011). It has three intense layers: a dense custard, fluffy chiffon and pillowy whipped cream.

It may be nuts to suggest making such a dessert on such a busy holiday. But maybe your only responsibility this year is to bring dessert. Maybe you are organized and can work in stages, finishing the pie up to two days in advance. Maybe you are simply a slave to the holiday. Or maybe you just love pumpkin pie and want to have a great recipe in your repertoire. It would be a delicious addition to any Sunday supper -- or Tuesday night nosh.

Chef Ogden's book is worth checking out for myriad other recipes for stuffing, turkey, relishes, sides and the like, as well as recipes for Christmas and New Year's. Many are even quite easy. It's one of the 2011 season's great gifts. Be thankful!


Spice mix:

1 3/4 teaspoons cinnamon

3/4 teaspoon allspice

3/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cloves

Pumpkin custard:

3/4 cup heavy cream

2 large eggs, beaten

1 tablespoon brandy

1 teaspoon spice mix (above)

1/2 cup canned, unsweetened pumpkin puree

1/3 cup lightly packed brown sugar

1 1/2 teaspoons granulated sugar

1 prebaked, 9-inch piecrust, warm from oven (see Cook's note)

Pumpkin chiffon:

1 tablespoon unflavored gelatin

1/4 cup cold water

1 1/2 cups canned, unsweetened pumpkin puree

3/4 cup lightly packed brown sugar

4 large egg yolks

2 teaspoons spice mix (above)

3 large egg whites

1 tablespoon granulated sugar

Whipped cream:

1 1/2 cups heavy cream

3 tablespoons granulated sugar

Preheat oven to 350 degrees.

Spice mixture: Mix all ingredients in a small bowl. Set aside.

Custard layer: Whisk cream, eggs, brandy and spice mix in a medium bowl. Add pumpkin and sugars and whisk to combine. Pour into the prebaked crust. Bake until the edges of the pie are set and the center registers 175 degrees on an instant-read thermometer, about 30 minutes.

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