Pumpkin-mousse pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Graham cracker crumbs |
| ⅓ | cup | Granulated sugar; plus |
| 2 | tablespoons | Granulated sugar; plus |
| ¾ | cup | Granulated sugar |
| 3 | tablespoons | Dutch cocoa powder |
| ¼ | teaspoon | Ground nutmeg plus pinch (of nutmeg - not skin) |
| ¾ | teaspoon | Ground cinnamon; plus 1 tablespoon for sifting |
| ¾ | cup | (1-1/2 sticks) unsalted butter, melted |
| ¼ | cup | Brandy |
| 2 | tablespoons | Unflavored gelatin |
| 3 | larges | Eggs; room temperature |
| 1½ | cup | Canned pumpkin puree |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground ginger |
| ½ | teaspoon | Salt |
| ¼ | cup | Sour cream |
| 1½ | cup | Heavy cream |
| 2 | tablespoons | Confections' sugar |
| ½ | teaspoon | Pure vanilla extract. |
Directions
1. Heat oven to 325. In a food processor, combine graham cracker crumbs, ⅓ cup plus 2 tablespoons granulated sugar, cocoa powder, ¼ teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to medium bowl; mix in butter. Press mixture onto bottom and sides of 10-½ inch tart pan. Bake until set, 12 to 15 minutes. Set aside to cool.
2. In small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin over liquid, set aside to soften, 10 minutes. In bowl of electric mixer with whisk attachment, beat eggs on medium-low speed until fluffy. While mixer is running, combine remaining ¾ cup sugar and l/4 cup water in small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy termometer, about 5 minutes. Meanwhile, place bowl with softened gelatin over saucepan of simmering water, stir until gelatin has dissolved.
3. Turn mixer to low; add gelatin mixture. Add pumpkin puree, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
4. To serve, whisk heavy cream, confectioners' sugar and vanilla in a medium bowl until stiff. Decorate top with whipped cream. Sift remaining tablespoon cinnamon on top.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@... (Ellen M Irvine) on Oct 17, 1997