"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pumpkin Mousse Pie Recipe

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This recipe for Pumpkin Mousse Pie, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie
Added: Tuesday, May 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
9 oz. graham crackers
3/4 c. plus 1/3 c. plus 2 Tbsp. granulated sugar
3 Tbsp. Dutch-process cocoa powder
3/4 tsp. ground cinnamon, plus 1 Tbsp. for dusting
1/4 tsp. plus a pinch ground nutmeg
12 Tbsp. (1 1/2 sticks) unsalted butter, melted
1/4 c. brandy
2 Tbsp. unflavored powdered gelatin
3 large eggs, room temperature
1 1/2 c. homemade Pumpkin Puree, or canned
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 c. sour cream
1 1/2 c. heavy cream
2 Tbsp.confectionersí sugar
1/2 tsp. pure vanilla extract

Directions:
Directions:
1. Heat oven to 325 degrees. 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 mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
2. 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 245 degrees (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 saucepan of simmering water; stir until gelatin has dissolved.
3. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
4. 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). Sift remaining tablespoon cinnamon on top. Serve chilled.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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