Recipe: Triple silken pumpkin torte
It's pumpkin, with a twist. (Annie Wells / Los Angeles Times)
Total time: 2 hours, 15 minutes plus cooling time
Servings: 8 to 10 servings
Note: From Sherry Yard. Use your own pie crust recipe to make the dough for the bottom layer described in the first step.
Pumpkin custard layer
Dough for 1 (9-inch) pie crust
1/4 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup dark brown sugar
3/4 cup plain canned pumpkin (without spices)
1/2 cup sour cream
3/4 cup heavy cream
2 tablespoons brandy
1. Roll out the pie crust dough to a 10-inch circle (one-fourth-inch thick) and press it in the bottom and slightly up the sides of a 9-inch springform pan. The extra dough on the sides will compensate for shrinkage. Bake at the temperature your recipe indicates until golden brown and cooked through. Cool completely before filling with custard.
2. Heat the oven to 325 degrees. In a medium bowl, whisk together the sugar, ginger and cinnamon. Add the eggs and whisk until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream and brandy.
2. Pour the mixture into the springform pan on top of the cooled pastry. Cover the pan with buttered aluminum foil and bake until the custard is just set, about 1 hour.
3. Remove from the oven and cool at room temperature. The recipe can be prepared to this point 2 days in advance and refrigerated.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.