Main Recipe Thanksgiving Mile High Pumpkin Mousse Pie
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Ingredients:
- 22 cracker ((2 1/2 inch square) graham s, finely ground about 1 1/4 cups)
- 1 tablespoon sugar
- 5 tablespoon butter ( or margarine, melted)
- 1 can pumpkin ((15 ounce) solid pack )
- 2/3 cup sugar (plus 1/4 cup , divided)
- 1 1/4 teaspoon pumpkin ( pie spice)
- 2 teaspoon vanilla ( extract, divided)
- 1/4 teaspoon salt
- 1 gelatin (envelope (1/4 ounce) unflavored )
- 3 cup cream (heavy , divided)
- 1/4 teaspoon ginger (ground )
- 1 tablespoon sugar
- 5 tablespoon butter ( or margarine, melted)
- 1 can pumpkin ((15 ounce) solid pack )
- 2/3 cup sugar (plus 1/4 cup , divided)
- 1 1/4 teaspoon pumpkin ( pie spice)
- 2 teaspoon vanilla ( extract, divided)
- 1/4 teaspoon salt
- 1 gelatin (envelope (1/4 ounce) unflavored )
- 3 cup cream (heavy , divided)
- 1/4 teaspoon ginger (ground )
Crust: In bowl combine graham crackers and sugar; stir in butter. Press into bottom and sides of 9 inch pie pan. Freeze until firm, at least 15 minutes. Filling: In bowl combine pumpkin, 2/3 cup sugar, pie spice, 1 teaspoon vanilla and salt; set aside. In pot sprinkle gelatin over 1/4 cup water; let stand 1 minute. Place over low heat; stir until gelatin dissolves. Stir into pumpkin mixture. Refrigerate until mixture reaches consistency of unbeaten egg whites, 20 - 25 minutes. Meanwhile beat 1 cup cream until stiff peaks form. With spatula gently fold into pumpkin mixture until just combined. Pour mixture into pie shell. Refrigerate until firm, about 1 hour. In bowl at high speed beat ginger with remaining cream, sugar and vanilla until stiff peaks form. Spread half over filling. Transfer remaining to pastry bag fitted with large star tip; pipe rosettes over pie. Refrigerate until ready to serve. Yield: 12 servings. Note: To make up 1 week ahead, freeze complete pie uncovered 1 hour. Wrap in plastic and foil; freeze. Thaw in refrigerator overnight. Submitted by Cathy
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