FROZEN PUMPKIN MOUSSE PIE
Provided by Food Network Kitchen
Time 4h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
- In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
- When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
- Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
- Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.
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Kathy Bassette
[email protected]I can't wait to try this pie! It looks delicious.
Iona Davis
[email protected]This pie is the perfect way to use up leftover pumpkin puree.
raj khattak
[email protected]I made this pie for a potluck, and it was a huge success. Everyone loved it!
Asif Qureshi Calligrapher
[email protected]This pie is a bit time-consuming to make, but it's worth it. The final product is a delicious and impressive dessert.
REVOOBIT KENYA
[email protected]I wasn't sure how this pie would turn out, but I was pleasantly surprised. It's very light and fluffy, and the crust is delicious. I will definitely be making this again.
Solat Safdar
[email protected]This pie is so good! I love the combination of the pumpkin mousse and the gingersnap crust. It's the perfect fall dessert.
Nassolo Annet
[email protected]I've made this pie several times now, and it's always a hit. It's the perfect dessert for any occasion.
osinsama
[email protected]I made this pie for my husband's birthday, and he loved it! He said it was the best pumpkin pie he's ever had.
brody edwards
[email protected]This pie is delicious! The mousse is so light and fluffy, and the crust is the perfect balance of sweet and savory. I will definitely be making this again.
Rosy Fuentes Hdez
[email protected]I'm not a baker, but this pie was so easy to make. I followed the recipe exactly, and it turned out perfectly. My family loved it!
Mawande Njabuloo
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and freeze it, so it's always ready when I need it.
Obaildul Hossen
[email protected]I'm not usually a fan of pumpkin pie, but this one changed my mind. The mousse was so smooth and creamy, and the crust was perfectly crispy. I'll definitely be making this again for my next party.
DL Gaming
[email protected]This pie was a huge hit at my Thanksgiving dinner! The pumpkin mousse was light and fluffy, and the gingersnap crust was the perfect complement. I will definitely be making this again.