Pumpkin Mousse Pie

Name: Pumpkin Mousse Pie
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin puree; 3 larges egg yolks; 1 teaspoon unflavored gelatin; 237 milliliters heavy cream, whipped to stiff peaks; 1 9-inch 9-inch frozen pie crust, thawed; 1 teaspoon pumpkin-pie spice; 118 milliliters sugar; 1 teaspoons vanilla extract

This recipe serves 8. One portion of this dish contains roughly 4g of protein, 19g of fat, and a total of 301 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, egg yolks, pie crust, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Place a baking sheet in oven and preheat to 400F.

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Baking Sheet

Oven

Bake pie crust until golden brown, 12 to 15 minutes.

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Pie Crust

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Oven

Place crust on a wire rack to cool completely.

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Crust

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Wire Rack

In a small bowl, sprinkle gelatin over 1 Tbsp. cold water and set aside. In a small bowl, stir together pumpkin, pumpkin-pie spice and vanilla until well blended.

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Gelatin

Pumpkin

Vanilla

Water

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Bowl

Place 2 inches water in a double boiler and bring to a simmer.

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Water

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Double Boiler

Whisk together egg yolks and sugar in top of double boiler and heat, whisking, until mixture registers 160F on an instant-read thermometer.

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Egg Yolk

Sugar

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Double Boiler

Whisk

Kitchen Thermometer

Remove from heat and continue to whisk until cool and increased in volume, about 5 minutes.

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Whisk

Heat gelatin mixture at 5-second intervals in microwave until dissolved, stirring between intervals.

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Gelatin

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Microwave

Let cool slightly, then whisk into egg yolk mixture.

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Egg Yolk

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Whisk

Fold pumpkin mixture into yolk mixture. Fold in whipped cream. Scrape filling into cooled pie crust and spread evenly. Cover lightly with plastic wrap and refrigerate until set, at least 4 hours and up to 1 day.

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Whipped Cream