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Cold and Creamy Pumpkin Pie - Jone Schumaker

Crust
2 cups unbleached ap flour
2 tablespoons dark brown sugar
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 sticks salted cold butter, thinly sliced
1/4 cup cold vodka
1/4 cold water
1/2 teaspoon vanilla
1/4 teaspoon caramel flavoring
Blend flour, sugar and crust spices. Combine the water and vodka and flavorings and gradually add liquid to flour mixture and mix with a fork until moist clumps form. (All liquid may not be used) Gather dough and divide into 3/4 and 1/4 sections and press each into flat disc. Place in plastic bag and chill for 30 minutes in refrigerator. On a lightly floured surface, roll the larger dough to fit a deep 9" pie plate. Place crust into pan, flute edge.

Filling
1 can pumpkin (15 oz), divided
1 cup dark brown sugar
2 tablespoons ap flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 large eggs, separated
1/2 teaspoon vanilla
1 cup whole milk
2 tablespoons salted butter
Measure 1/3 cup from the canned pumpkin and set aside for topping. Combine the remaining pumpkin in a large mixing bowl with the egg yolks, brown sugar, seasonings, salt, flour and vanilla. Blend until well mixed. Measure milk in 4 cup glass measuring cup and add the 2 tablespoons of butter, heat in microwave on high for 2 minutes until milk is scalded and butter melted. Blend milk mixture into pumpkin mixture. In a small mixing bowl, beat egg whites until fluffy to somewhat stiff. Fold into pumpkin mixture. pour mixture into pie shell. Place foil strip around edge to prevent overbrowning. Place on low rack of preheated 400 degree oven and bake 10 minutes. Reduce temperature to 340 degrees and bake for 40 to 50 minutes. Remove from oven to cool to slightly warm, then set in refrigerator to cool.

Topping
1/3 cup reserved pumpkin
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup whipping cream
1/2 teaspoon vanilla
2 tablespoons powdered sugar
1 tablespoon powdered low fat milk
1/2 teaspoon cream of tarter
In a medium bowl, beat the softened cream cheese until light and fluffy. Add reserved pumpkin, 1/4 cup powdered sugar, cinnamon, nutmeg and blend until mixed. In a separate bowl, whip cream with 2 tablespoons powdered sugar, cream of tarter, powdered milk and vanilla. fold the whipped cream into the pumpkin mixture. Place in a large pastry bag fitted with a large start tip and pipe topping onto the chilled pie or use a spoon and swirl.

Trim (optional)
1 egg white with 1 teaspoon water
Demerara sugar, orange sanding sugar
Orange disco dust
cinnamon
Roll out remaining dough and cut with pumpkin shaped pastry cutter. Brush with egg white lightly whipped with water, sprinkle with orange sugar and touch stem with cinnamon. Place on cookie sheet and bake in 375 preheated oven for 8-10 minutes until lightly browned on bottoms. Remove to wire rack. When cooled, place on pie.