Pumpkin Mousse Pie
This pumpkin-mousse pie has a graham-cracker crust.
- Servings: 10
Source: Martha Stewart Living, November 1997
- 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, 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
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.