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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
9 oz graham crackers
3/4 cup plus 1/3 cup plus 2 tbsp sugar
3 tbsp Dutch-process cocoa powder
3/4 tsp ground cinnamon, plus 1 tbsp for dusting
1/4 tsp plus a pinch ground nutmeg
12 tbsp unsalted butter, melted
1/4 cup brandy
2 tbsp unflavored powdered gelatin
3 large eggs, room temperature
1 1/2 cups homemade Pumpkin Puree, or canned
1/4 tsp ground allspice
1/4 tsp ground ginger
1/2 tsp salt
1/4 cup sour cream
1 1/2 cups heavy cream
2 tbsp confectioners sugar
1/2 tsp pure vanilla extract
Heat oven to 325. In a food processor, combine graham crackers, 1/3 cup plus 2 tbsp sugar, cocoa powder, 1/4 tsp cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
In a small bowl, place brandy and 2 tbsp water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. Beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.
Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 tsp cinnamon and 1/4 tsp nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
To serve, whisk heavy cream, confectioners sugar, and vanilla in a medium bowl until stiff. Using a star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tbsp cinnamon on top. Serve chilled. Serves 8 to 10
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PUMPKIN MOUSSE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
9 oz graham crackers
3/4 cup plus 1/3 cup plus 2 tbsp sugar
3 tbsp Dutch-process cocoa powder
3/4 tsp ground cinnamon, plus 1 tbsp for dusting
1/4 tsp plus a pinch ground nutmeg
12 tbsp unsalted butter, melted
1/4 cup brandy
2 tbsp unflavored powdered gelatin
3 large eggs, room temperature
1 1/2 cups homemade Pumpkin Puree, or canned
1/4 tsp ground allspice
1/4 tsp ground ginger
1/2 tsp salt
1/4 cup sour cream
1 1/2 cups heavy cream
2 tbsp confectioners sugar
1/2 tsp pure vanilla extract
Heat oven to 325. In a food processor, combine graham crackers, 1/3 cup plus 2 tbsp sugar, cocoa powder, 1/4 tsp cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
In a small bowl, place brandy and 2 tbsp water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. Beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.
Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 tsp cinnamon and 1/4 tsp nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
To serve, whisk heavy cream, confectioners sugar, and vanilla in a medium bowl until stiff. Using a star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tbsp cinnamon on top. Serve chilled. Serves 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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