advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Icebox Pumpkin-Mousse Pie

  • Prep:
  • Total Time:
  • Servings: 10
Icebox Pumpkin-Mousse Pie

Source: Everyday Food, November 2011

Ingredients

For the Crust

  • 30 chocolate wafers, such as Famous
  • 2 tablespoons dark-brown sugar
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 1 1/2 cups pure pumpkin puree (from a 15-ounce can)
  • 4 ounces cream cheese, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup pure maple syrup
  • 1 cup cold heavy cream

For the Topping

  • 1 cup cold heavy cream
  • 1 tablespoon confectioners' sugar

Directions

  1. Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.

  2. Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).

  3. Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

Cook's Note

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

Reviews (4)

  • Ludona 1 Dec, 2014

    I was so concerned that I had doubled the sugar or syrup because the outcome of the pie was not well set, too mushy and it was much too sweet with almost no distinguishable flavor. I wondered if the maple syrup overtook the flavor of the pumpkin.
    I too will return to my pumpkin chiffon pie.

  • felinefanatic 27 Nov, 2014

    Unlikel the previous reviews, I thought this pie was very good. I used homemade maple syrup, with maple extract and corn syrup. Maybe that was the difference. I also sweetened my whipped cream with 1/4 cup powdered sugar. Maybe that made some differences as well. I'm glad I tried it myself.

  • KatieM10 1 Dec, 2013

    This was very blah. Lacking in flavor in crust and filling.

  • DoreneH 25 Nov, 2013

    Was very disappointed in this recipe. Doubled the spices but it was still bland. Found the consistency of the filling to be very much like baby food. The pumpkin and chocolate wafer crust was a good combination though. I will go back to my pumpkin chiffon pie but may use the chocolate crust.

Related Topics