Pumpkin Mousse Pie

Name: Pumpkin Mousse Pie
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 8
Cuisine: Global
Ingredients: 500 grams all purpose flour; 250 grams butter, softened; 1 Tbsp cinnamon; 3 egg yolks; 2 eggs; 3 teaspoons powdered unflavored gelatin; 0 teaspoons ground cloves; 1 pint heavy cream, whipped to soft peaks and chilled; 8 servings Optional: Additional heavy cream for whipping as a garnish; 100 grams light brown sugar; 1 teaspoons freshly grated nutmeg; 1 Tbsp powdered ginger; 425 grams pumpkin puree; 1 pinch pinch of salt; 59 milliliters water

Pumpkin Mousse Pie requires approximately 12 hours from start to finish. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 12g of protein, 56g of fat, and a total of 820 calories. This recipe serves 8. A mixture of powdered gelatin, salt, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In the bowl of a stand mixer, cream butter and sugar together with the paddle attachment until they are light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add the flour, spices, and salt and mix slowly, until the dough comes together. Double wrap the dough into a tight, round disk in plastic wrap and chill for at least two hours, or ideally, overnight.

Ingredients you will need

Spices

Dough

All Purpose Flour

Salt

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 350°F.

Equipment you will use

Oven

Roll out the dough so it is less than 1/4 inch thick, and gently press the dough into the bottom of a pie plate. Allow the edges to come just slightly over the rim of the pie plate.

Ingredients you will need

Dough

Roll

Place the shell in the freezer to chill for 30 minutes or in the fridge if shaping in advance. Trim the edge with a knife or leave as is for a more rustic look. Line the chilled shell with parchment or foil and fill with weights (I re-use dried beans over and over for this purpose)

Ingredients you will need

Dried Beans

Equipment you will use

Knife

Aluminum Foil

Bake in the preheated oven for 20 minutes, turning halfway through.

Equipment you will use

Oven

Remove the weights and liner and bake until the entire crust is golden brown (approximately 10 additional minutes). Allow the crust to chill completely in the pie plate.

Ingredients you will need

Crust

Equipment you will use

Oven

Place the water in a small bowl and sprinkle the gelatin on top. Set aside and allow the gelatin to bloom. In a small saucepan, combine the pumpkin, sugar, spices, and salt. Stir constantly over medium heat until the mixture becomes thick and smooth and it sputters.

Ingredients you will need

Gelatin

Pumpkin

Spices

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Bowl

Remove from the heat and whisk in the gelatin.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Whisk for 1 minute, then move the mixture to the food processor and process for 1 minute. Allow the mixture to cool for 5 minutes, then add the egg yolks one at a time, processing for 5 seconds between each addition. Return the mixture to saucepan and stir constantly until the mixture reaches 160°F.

Ingredients you will need

Egg Yolk

Equipment you will use

Food Processor

Sauce Pan

Whisk

Remove from heat and allow the mixture to cool to just below room temperature over an ice bath, stirring occasionally (if this is too warm, the mixture will not set up properly). Fold in chilled heavy cream that has been whisked to soft peaks, taking care not to deflate the cream.

Ingredients you will need

Cream

Ice