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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Gingersnap crust:
25 gingersnap cookies (to yield about 1 1/3 cups crumbs)
5 tbsp unsalted butter, melted and slightly cooled
1/4 tsp ground cinnamon
1/8 tsp salt
Mousse:
1 tbsp cold water
1 tsp unflavored gelatin
3 large egg yolks
1/2 cup sugar
1 cup canned pumpkin puree
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp vanilla extract
1 cup heavy cream, chilled
1 prepared crumb crust
Maple pecan sauce:
1/2 cup pure maple syrup
1/4 cup firmly packed dark brown sugar
1 tbsp unsalted butter
1/4 tbsp salt
1/2 cup heavy cream
1/2 cup pecans, coarsely chopped
For the crust: Preheat the oven to 350.
Place the cookies in the work bowl of a food processor and process until they are finely ground. Or place cookies in a zipper top food bag and crush cookies to a fine crumb with a rolling pin. Combine the crumbs, butter, cinnamon and salt in a medium-size mixing bowl and stir until the crumbs are moistened.
Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
Bake the crust until it is crisp, 6 to 8 minutes. Let it cool completely before filling it. (The crust may be wrapped in plastic wrap and frozen for up to a month.)
For the mousse: Place the water in a small stainless steel bowl and sprinkle the gelatin over the water. Let the gelatin stand to dissolve.
Put 2 inches of water in a medium-size saucepan and bring it to a bare simmer. Whisk the egg yolks and sugar together in a medium-size stainless steel bowl and place the bowl on top of the simmering water, making sure that the bottom of the bowl doesn't touch the water. Heat, whisking constantly, until the egg mixture registers 160 degrees on your instant-read thermometer.
Remove the bowl from the pan of water and whisk in the gelatin mixture. Using an electric mixer, beat the mixture until it is cool and thick, about 5 minutes. Beat in pumpkin puree, cinnamon, ginger, cloves and vanilla.
In a medium-size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture.
Scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
For the sauce: Combine the maple syrup, brown sugar, butter and salt in a heavy small saucepan and heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved. Add the heavy cream, bring the pot to a boil, and simmer the sauce 5 minutes.
Remove the pot from the heat and stir in the nuts. This sauce will keep in the refrigerator in an airtight container, for up to 1 week. Reheat the sauce in the microwave for 1 1/2 minutes or on the stove top before serving.
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PUMPKIN MOUSSE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Gingersnap crust:
25 gingersnap cookies (to yield about 1 1/3 cups crumbs)
5 tbsp unsalted butter, melted and slightly cooled
1/4 tsp ground cinnamon
1/8 tsp salt
Mousse:
1 tbsp cold water
1 tsp unflavored gelatin
3 large egg yolks
1/2 cup sugar
1 cup canned pumpkin puree
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp vanilla extract
1 cup heavy cream, chilled
1 prepared crumb crust
Maple pecan sauce:
1/2 cup pure maple syrup
1/4 cup firmly packed dark brown sugar
1 tbsp unsalted butter
1/4 tbsp salt
1/2 cup heavy cream
1/2 cup pecans, coarsely chopped
For the crust: Preheat the oven to 350.
Place the cookies in the work bowl of a food processor and process until they are finely ground. Or place cookies in a zipper top food bag and crush cookies to a fine crumb with a rolling pin. Combine the crumbs, butter, cinnamon and salt in a medium-size mixing bowl and stir until the crumbs are moistened.
Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
Bake the crust until it is crisp, 6 to 8 minutes. Let it cool completely before filling it. (The crust may be wrapped in plastic wrap and frozen for up to a month.)
For the mousse: Place the water in a small stainless steel bowl and sprinkle the gelatin over the water. Let the gelatin stand to dissolve.
Put 2 inches of water in a medium-size saucepan and bring it to a bare simmer. Whisk the egg yolks and sugar together in a medium-size stainless steel bowl and place the bowl on top of the simmering water, making sure that the bottom of the bowl doesn't touch the water. Heat, whisking constantly, until the egg mixture registers 160 degrees on your instant-read thermometer.
Remove the bowl from the pan of water and whisk in the gelatin mixture. Using an electric mixer, beat the mixture until it is cool and thick, about 5 minutes. Beat in pumpkin puree, cinnamon, ginger, cloves and vanilla.
In a medium-size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture.
Scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
For the sauce: Combine the maple syrup, brown sugar, butter and salt in a heavy small saucepan and heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved. Add the heavy cream, bring the pot to a boil, and simmer the sauce 5 minutes.
Remove the pot from the heat and stir in the nuts. This sauce will keep in the refrigerator in an airtight container, for up to 1 week. Reheat the sauce in the microwave for 1 1/2 minutes or on the stove top before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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