Pumpkin Mousse Pie
From juels 15 years ago
- 15 minutes to make
- Serves 10
A nice change from a regular pumpkin pie. Enjoy the silky texture of this dessert for any occasion. Prep and cook times do not include the chill time.
Ingredients
- 1 pie crust (store bought or make your own) shopping list
- For the filling: shopping list
- 3/4 cup + 2 tbsp. sugar shopping list
- 1 envelope unflavored gelatin shopping list
- 1/2 tsp. salt shopping list
- 1 cup heavy cream shopping list
- 3 eggs, separated shopping list
- 3 tbsp. sour cream shopping list
- 15 oz. canned pumpkin shopping list
- 1 tsp. ground cinnamon shopping list
- 1/2 tsp. ground ginger shopping list
- 1/8 tsp. ground cloves shopping list
- 1/8 tsp. ground nutmeg shopping list
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.
drag the toothpick
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People Who Like This Dish 2
- choclytcandy Dallas, Dallas
- juels Clayton, NC
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