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Pumpkinscotch Pie

Recipe By: Emily Pearce
Year Submitted: 2014
Winner Third Place

Ingredients

Single Pie Crust
1 1/3 cup flour
½ tsp. salt
½ cup Crisco Vegetable shortening
3 to 6 Tbsp. ice cold water
3 Tbsp. finely crushed pecans

Filling
1 (3.4oz) pkg. butterscotch pudding
1 ½ cup milk
¾ cup stabilized whipped cream
2 Tbsp. powdered sugar
1 (8oz) pkg. cream cheese
½ cup crème fresh
¼ cup coarsely chopped pecans
3 Tbsp. caramel sauce

1 cup pumkin
1 ¼ cup stabilized whipped cream
¼ cup powdered sugar
1 (8oz) pkg. cream cheeses
1 tsp. pumpkin pie spice
½ cup crème fresh
1/3 cup coarsely chopped pecans
2 tsp. nutmeg

Stabilized Whipped Cream
3 tsp. (1 packet) powdered unflavored gelatin
3 Tbsp. water
3 cups heavy cream
¼ cup and 2 Tbsp. sugar or more to taste
1 Tbsp. vanilla extract

Crème Fresh
1 cup heavy cream
1 Tbsp. cultured buttermilk

Directions

Single Pie Crust
Blend together flour and salt. Cut in chilled shortening with pastry blender, until resembles coarse crumbs. Sprinkle 3 Tbsp. water over flour mixture: mix gently with fork, Add more water by the Tbsp., mix until dough holds together. Flatten dough into 1/2-inch thick round disk, wrap in plastic wrap; refrigerate at least 30 minutes. Place dough on lightly floured surface. With floured rolling pin, sprinkle pecans over center then roll dough outward from center into a circle 2-inches wider then pie plate. Ease crust into pie plate and trim evenly around plate. Place a sheet of aluminum foil over crust and form up the sides, put in pie weights or unbaked beans. Place in a 400 degree oven for 10 to 15 minutes or until light golden brown. Set on rack to cool.

Filling
Mix pudding and milk together, set aside. Soften cream cheese put in mixer and mix in powdered sugar. Add pudding, then fold in whipped cream. Pour in cooled crust. Spread crème fresh over butterscotch layer. Sprinkle pecans over crème fresh. Drizzle with caramel and chill.
Soften cream cheese put in mixer, mix in pumpkin, powdered sugar, pumpkin pie spice, then fold in whipped cream. Spoon over caramel pecan layer. Set aside to cool.
Whip crème fresh and spread over pumpkin layer.
Sprinkle pecans and nutmeg over crème fresh layer.

Stabilized Whipped Cream
Put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorb the water. Stir the mixture with a rubber spatula – a rubber spatula allows you to pull the gelatin away from the sides of the bowl – until it is smooth, then take the saucepan off the heat. Don’t heat it any more then is needed to dissolve the gelatin.
Combine the remaining cream with the sugar and vanilla beat to medium peaks. Turn the mixer to low speed and pour in gelatin mixture in a steady stream, avoiding the whisk and sides of the bowl. If you’re making the stabilized whipped cream by hand, stir the gelatin mixture into the cream with a whisk. Continue beating the cream just long enough to incorporate the gelatin. Set aside till needed.

Crème Fresh
Combine the buttermilk and cream in saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator