PUMPKIN MOUSSE PIE
This pumpkin-mousse pie has a graham-cracker crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
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Abuchi Ugwu
[email protected]This pie is a great way to use up leftover pumpkin puree.
Musa Yusif
[email protected]I've made this pie several times now and it's always a hit.
Alice Jones
[email protected]This pie is the perfect dessert for a special occasion.
Shahzaib A. Sattar
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
MD HASAN MAHMUD
[email protected]This pie is a must-try for pumpkin lovers! The mousse filling is so light and fluffy, and the graham cracker crust is the perfect complement.
Yaseen Jutt
[email protected]This pie is perfect for fall. The pumpkin flavor is warm and inviting, and the whipped cream and pumpkin pie spice on top make it look and taste festive.
Md Romjen
[email protected]This pie is a great way to use up leftover pumpkin puree. It's also a delicious and easy dessert to make.
Sohib Sahibzada
[email protected]I've made this pie several times now and it's always a hit. It's so easy to make and it always turns out perfect.
Amelia Rowley
[email protected]This pie is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Gurya Hashir
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The pie was easy to make and it looked really impressive.
Clark Bianca
[email protected]This pie is a must-try for pumpkin lovers! The mousse filling is so light and fluffy, and the graham cracker crust is the perfect complement. I also love the whipped cream and pumpkin pie spice on top.
Damilola
[email protected]This pie is perfect for fall. The pumpkin flavor is warm and inviting, and the whipped cream and pumpkin pie spice on top make it look and taste festive.
Hrid Maya
[email protected]This pie is a great way to use up leftover pumpkin puree. I had some leftover from making pumpkin bread, and this pie was the perfect way to use it up. The pie was delicious and everyone loved it.
Muhammad Gulbaz
[email protected]I love the combination of flavors in this pie. The pumpkin mousse is rich and creamy, and the graham cracker crust adds a nice crunch. The whipped cream and pumpkin pie spice on top are the perfect finishing touch.
Khawish Khan
[email protected]This pie was easy to make and turned out perfect! I used a pre-made graham cracker crust to save time, and the mousse filling was quick and easy to prepare. The pie was a big hit with my family and friends.
eva millican
[email protected]I'm not usually a fan of pumpkin pie, but this mousse pie was delicious! The mousse filling was light and airy, and the graham cracker crust was the perfect complement. I also loved the whipped cream and pumpkin pie spice on top.
Fantasmagoria Shop
[email protected]This pumpkin mousse pie was a hit at my Thanksgiving dinner! The creamy mousse filling was perfectly complemented by the graham cracker crust. I also loved the addition of the whipped cream and pumpkin pie spice on top. It really took the pie to the