Caramel-Pumpkin Layered Pie

Caramel-Pumpkin Layered Pie
Looking for a pumpkin pie recipe that stands above the rest? This three-layer holiday dessert features a rich brown sugar-rum custard, a light and airy pumpkin chiffon, and a whipped cream topping.
Makes 12
Prep 35 m
Bake 10 - 15 m
Bake 35 - 40 m
Cook 5 m
Chill 240 m




  1. 1 of 4 Heat oven to 400 degrees F. Lightly prick thawed piecrust all over with fork.
  2. 2 of 4 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. 3 of 4 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. 4 of 4 Bake in 325 degrees F oven for 35 to 40 minutes or until the center is just set. Let cool on wire rack.


  1. 1 of 6 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.
  2. 2 of 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.
  3. 3 of 6 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.
  4. 4 of 6 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.
  5. 5 of 6 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.
  6. 6 of 6 Spoon the lightened pumpkin mixture into filled pie shell; level the top with a rubber spatula. Spoon the remaining whipped cream mixture over the top; smooth with spatula. Refrigerate at least 4 hours.
Nutrition Information for Caramel-Pumpkin Layered Pie
Servings Per Recipe: 12
Per Serving: 100 mg chol., 7 g sat. fat, 41 g carb., 13 g Fat, total, 4 g pro., 287 kcal cal., 1 g fiber, 135 mg sodium