PUMPKIN MOUSSE PIE
Number Of Ingredients 21
Steps:
- 1. Walnut/graham crust: Preheat oven to 325°. Toast walnuts- chop coarsely, spread on a baking sheet and bake at 325°F for 8 mins., stirring once. Pulse walnuts in blender till ground (do this slowly and use a spatula to dislodge crushed walnuts.) Add and pulverize graham crackers in the blender. Place in bowl and add enough melted butter to hold it together. Press into pie tin bottom and up the sides of a 9" pie pan. Bake 8 minutes @325°. Cool to room temperature. 2. Carmel pumpkin mousse: In a heavy saucepan, combine the dark brown sugar, 3 tablespoons water, butter, and cook over high heat until the mixture turns caramel color - maybe 4 to 5 minutes or so. Add beaten egg yolks and cook over med. low heat for 10 minutes. Add spices and pumpkin puree. Cook, stirring occasionally, for about 10-15 minutes or to taste. Mixture may look a little lumpy. When done, pour mixture into blender and blend till smooth and light. Cool to room temperature, pour into piecrust and cool completely in the refrigerator. 3. Cream topping Beat/whip together heavy cream, sour cream, sugar and vanilla. 5. Spread cream topping on cooled pie. If desired, pipe rosettes of whipped cream, dust lightly with nutmeg, perhaps add candy "pumpkins".
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