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    You are in: Home / Recipes / Pumpkin Mousse Pie Recipe
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    Pumpkin Mousse Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    ratherbeswimmin''s Note:

    This pie has a lighter texture than the traditional pumpkin pie. A gingersnap crust is an excellent choice for this pie. You may also top with a dollop of whipped cream if you like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
    2. 2
      Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
    3. 3
      Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
    4. 4
      Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
    5. 5
      Remove the bowl from the pan of water; whisk in the gelatin mixture.
    6. 6
      Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
    7. 7
      Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
    8. 8
      In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
    9. 9
      Gently fold the whipped cream mixture into the pumpkin mixture.
    10. 10
      Scrape filling into prepared pie crust.
    11. 11
      Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.

    Ratings & Reviews:

    • on November 21, 2007

      55

      made this for a Thanksgiving social at our church. It was a hit. Light and airy, with so much flavor. It was really easy to make, and I will be making more for the family!!! EXCELLENT PIE!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2006

      55

      Our family really enjoyed this as a lighter alternative to the full-blown pumpkin pie. Recipe worked exactly as written and only took a short time to chill and firm up. We made a pumpkin soup with the remaining pumpkin puree from the can.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Mousse Pie

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 397.7
     
    Calories from Fat 243
    61%
    Total Fat 27.0 g
    41%
    Saturated Fat 12.5 g
    62%
    Cholesterol 159.2 mg
    53%
    Sodium 274.4 mg
    11%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 18.1 g
    72%
    Protein 4.8 g
    9%

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