Pumpkin-Mousse Pie
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Martha Stewart Living, November 1997
- Yield Serves 8 to 10
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Ingredients
- 9 ounces graham crackers
- 1/3 cup plus 2 tablespoons plus 3/4 cup granulated sugar
- 3 tablespoons Dutch-process cocoa powder
- 3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting
- 1/4 teaspoon plus a pinch ground nutmeg
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1/4 cup brandy
- 2 tablespoons unflavored powdered gelatin
- 3 large eggs, room temperature
- 1 1/2 cups homemade Pumpkin Puree Pumpkin Puree, or canned
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1 1/2 cups heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Directions
- Heat oven to 325 degrees. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon 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 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, 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 degrees (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 teaspoon cinnamon and 1/4 teaspoon 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 an Ateco #864 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 tablespoon cinnamon on top. Serve chilled.
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this was one of the most amazing pies / tarts i've ever made. i'm a traditionalist for thanksgiving, but this is perfect as a fall dessert. the mousse is lite and fluffly but the bourbon adds a nice, sophisticated bite. this recipe is not for the inexperienced baker ... it's hard to get the texture right with the hot sugar. the presentation with piped rosettes on top is very impressive. i wouldn't worry about the raw eggs as they "cook" due to the hot sugar
i just made this recipe and have not tasted it yet but am concerned about the 3 raw eggs in the filling. should that be a concern??
The crust on this pie was AMAZING. However, I thought it was way too much work for the pay off. I prefer plain old pumpkin pie over this one; however, the next time I make a pumpkin pie, I'll use this crust. It was delicious!