Pumpkin Mousse Pie

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
  • Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
  • 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.
  • Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
  • Remove the bowl from the pan of water; whisk in the gelatin mixture.
  • Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
  • Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
  • In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
  • Gently fold the whipped cream mixture into the pumpkin mixture.
  • Scrape filling into prepared pie crust.
  • Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.
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