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This pumpkin-mousse pie has a graham-cracker crust.

Source: Martha Stewart Living, November 1997
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63
  • Donut Dude
    19 SEP, 2012
    I've made this recipe several times over the years, to great praise every time. It's rich in flavour (and calories!) but is light on the palate. I use rum instead of brandy, and I sprinkle it with chocolate shavings rather than cinnamon. It's superb, and I still get asked to make it for special occasions.
    Reply
  • MS11244303
    18 JAN, 2009
    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
    Reply
  • santamonicajane
    20 NOV, 2008
    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??
    Reply
  • dkaluzny620
    27 NOV, 2007
    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!
    Reply

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