Pumpkin Mousse Pie
From chefmeow 16 years agoIngredients
- 3 eggs separated shopping list
- 2/3 cup evaporated milk shopping list
- 2/3 cup brown sugar packed shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/4 teaspoon ground ginger shopping list
- 1/4 teaspoon salt shopping list
- 7 ounce package unflavored gelatin shopping list
- 1/4 cup water shopping list
- 1-1/2 cups pumpkin puree unsweetened shopping list
- 2 tablespoons vanilla shopping list
- 3/4 cup whipping cream shopping list
- 1 deep dish pie shell shopping list
How to make it
- In double boiler beat yolks with milk, brown sugar, cinnamon, cloves, ginger and salt.
- Simmer for 8 minutes until slightly thickened.
- In bowl sprinkle gelatin over water and let stand for 5 minutes.
- Stir into hot egg mixture and cook stirring frequently for 5 minutes.
- Remove mixture from heat and transfer to mixing bowl.
- Stir in pumpkin puree and vanilla then let cool to room temperature.
- In separate bowl beat cream until stiff peaks form adding granulated sugar as you go.
- Fold into pumpkin mixture and pour into baked pie shell.
- Refrigerate for at least 2 hours or overnight at most.
People Who Like This Dish 2
- bakingfool Dayton, OH
- justme107 Bowling Green, MO
- chefmeow Garland, TX
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