Pumpkin Mousse Pie
"What a decadent fall dessert - so good for Thanksgiving!!"
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
- 9 ounces graham crackers
- 3⁄4 cup granulated sugar (plus 1/3 cup plus 2 Tbsp.)
- 3 tablespoons Dutch-processed cocoa powder
- 3⁄4 teaspoon cinnamon, plus 1 tbsp. for dusting
- 1⁄4 tsp.nutmeg plus a pinch ground nutmeg
- 12 tablespoons unsalted butter, melted
- 1⁄4 cup brandy
- 2 tablespoons unflavored gelatin powder
- 3 large eggs, room temperature
- 1 1⁄2 cups pumpkin puree (homemade or canned)
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 cup sour cream
- 1 1⁄2 cups heavy cream
- 2 tablespoons confectioners' sugar
- 1⁄2 teaspoon vanilla extract
directions
- Heat oven to 325°F In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixtre onto bottom and sides of a 10-inch tart pan. Bake until set, 12-15 minutes. Set crust aside to cool.
- In a small bowl place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245F (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a sauepan of simmering water; stir until gelatin has dissolved.
- Turn mixer to low; add gelatin mixture to egg mixture, Add pumpkin puree, remaining 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg, the allspice, ginger, salt and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
- To serve, whisk heavy cream, confectioners sugar and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Stift remaining tablespoon cinnamon on top. Serve chilled.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
