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Pumpkin Mousse Pie

How was everyone’s Thanksgiving? Alicia, Chris and I powered through our 10-pound smoked turkey like champs, but the best surprise of the meal was at dessert time, when we tried Everyday Food’s Icebox Pumpkin Mousse Pie.

Don’t let the fact that Thanksgiving is over stop you from making this for Christmas—anyone who has a leftover can of pumpkin in their pantry should consider adding this to their next menu. Really, truly exceptional. It had all the savory and sweet flavors of a pumpkin pie, but instead of having two bites before succumbing to the richness, you don’t get that heavy feeling from this. A mixture of pumpkin purée, maple syrup, spices, and whipped cream—the chocolate wafer crust, while more time-consuming to make, really brought this dessert over the top.

Trust me, people will love it. The entire pie was already gone before half of the pecan pie was even eaten, although the two paired well together—one bite of smooth creaminess, one bite of rich, nuttiness.

My only recommendation when you make it is to try this out in individually sized baking ramekins. There was no pretty way to serve this pie–it’s soft, and the topping will spread out on a plate. Making individual pies for folks will not only help control people’s serving size (because you will want to eat more of this) but also add to the presentation. If you have some oven-safe ramekins on hand, the only adjustment I would make to the recipe is to layer the crust at the bottom, not the sides, and make it a little thicker to compensate.

Also, it’s a little time-intensive (a good hour of mixing ingredients, re-washing the food processor, baking the crust, making the whipped cream) so if you want to save some time, I think Cool Whip would substitute find in this recipe instead of making your own whipped cream from scratch.

Icebox Pumpkin Mousse Pie
Everyday Food

  • 30 chocolate wafers, such as Famous
  • 2 tablespoons dark-brown sugar
  • 5 tablespoons unsalted butter, melted
  • 1 1/2 cups pure pumpkin purée (from a 15-ounce can)
  • 4 ounces 1/3-less-fat cream cheese, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup pure maple syrup
  • 1 cup cold heavy cream, whipped
  • For Topping: 1 cup cold heavy cream, 1 tablespoon confectioners’ sugar
  1. Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.
  2. Make the filling: In a clean food processor, process pumpkin purée, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).
  3. Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners’ sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.
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