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Pumpkin Mousse Pie Recipe

Ingredients

How to make it

  • Cook and cool the crust first.
  • Mix sugar, gelatin and salt in a saucepan, stir to blend. Whisk in heavy cream and egg yolks. Cook over medium heat, stirring constantly, for about 8 minutes, or until slightly thickened and coats the spoon. Remove from heat.
  • Mix 1 tbsp. yolk mixture and the sour cream in a small bowl, set aside. Stir pumpkin and spices into remaining mixture in pan. Transfer pumpkin filling to a large bowl. Let mixture cool for about 15 minutes.
  • Beat egg whites and remaining 2 tbsp. sugar in medium bowl until stiff peaks form. Stir some whites to the pumpkin mixture, then gently fold in remaining whites. Spread the filling in the cooked cooled crust.
  • Place the sour cream mixture in a small ziplock. Cut a tiny corner off the edge of the ziplock bag and squeeze the sour cream mixture over the pie in circles. Drag a toothpick from the middle to edges to decorate. Chill pie in the fridge for about 4 hours, or until firm.
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The Cook

juels Clayton, NC

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