Description
This Pumpkin Mousse Pie delivers a light, airy, and intensely flavorful pumpkin dessert that’s far more elegant and less dense than a traditional pumpkin pie. Perfect for the holidays!
Ingredients
Scale
- 1 ½ cups (180g) crushed Biscoff cookies or graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- ¼ cup (50g) granulated sugar (for crust)
- 1 ½ cups (340g) canned pumpkin puree
- ½ cup (100g) granulated sugar (for mousse)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- Pinch of salt
- 1 teaspoon vanilla extract (for mousse)
- 1 ½ tablespoons unflavored gelatin powder
- ¼ cup (60ml) cold water
- 1 cup (240ml) heavy cream, chilled (for mousse)
- ¼ cup (50g) powdered sugar (for mousse)
- 1 cup (240ml) heavy cream, chilled (for garnish)
- 2 tablespoons powdered sugar (for garnish)
- ½ teaspoon vanilla extract (for garnish)
- Pinch of ground cinnamon or nutmeg (for garnish)
- Chopped pecans or candied ginger (optional, for garnish)
Instructions
- **Prepare the Crust:** Preheat oven to 350°F (175°C). Combine crushed cookies, melted butter, and granulated sugar. Press into a 9-inch pie plate. Bake 8-10 minutes. Cool completely.
- **Bloom the Gelatin:** Sprinkle gelatin powder over ¼ cup cold water. Let sit 5 minutes.
- **Prepare the Pumpkin Mixture:** In a saucepan, combine pumpkin puree, ½ cup granulated sugar, cinnamon, nutmeg, cloves, ginger, and salt. Cook over medium heat until simmering and slightly thickened (5-7 minutes). Remove from heat, stir in 1 teaspoon vanilla extract.
- **Dissolve the Gelatin:** Gently heat bloomed gelatin until dissolved. Stir into the warm pumpkin mixture. Transfer to a large bowl and cool completely to room temperature.
- **Whip the Cream:** In a chilled bowl, beat 1 cup heavy cream with ¼ cup powdered sugar until stiff peaks form.
- **Form the Mousse:** Gently fold one-third of the whipped cream into the cooled pumpkin mixture. Then gently fold in the remaining whipped cream until light and airy.
- **Assemble the Pie:** Pour mousse into the cooled pie crust, spreading evenly. Cover and refrigerate for at least 4-6 hours, or overnight, until fully set.
- **Garnish and Serve:** Just before serving, whip remaining 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. Pipe or dollop onto the chilled pie. Garnish with cinnamon, nutmeg, pecans, or candied ginger. Slice and serve cold.
Notes
Ensure pumpkin puree is 100% pure, not pie filling. Chill your mixing bowl and whisk for best whipped cream results. Let the pumpkin mixture cool completely before folding in whipped cream to prevent melting. Gentle folding is key to an airy mousse. Allow ample chilling time for a perfectly set pie.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg