PUMPKIN MOUSSE PIE
This pie has a lighter texture than the traditional pumpkin pie. A gingersnap crust is an excellent choice for this pie. You may also top with a dollop of whipped cream if you like.
Provided by ratherbeswimmin
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
- Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
- Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
- Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
- Remove the bowl from the pan of water; whisk in the gelatin mixture.
- Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
- Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
- In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
- Gently fold the whipped cream mixture into the pumpkin mixture.
- Scrape filling into prepared pie crust.
- Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.
Nutrition Facts : Calories 397.7, Fat 27, SaturatedFat 12.5, Cholesterol 159.2, Sodium 274.5, Carbohydrate 35.4, Fiber 2.4, Sugar 18.2, Protein 4.8
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