 |
|
Pumpkin Mousse Pie
 Graham Cracker Crust:
9 ounces Graham Cracker Crumbs
¼ cup Sugar
½ stick Butter
Pumpkin Mousse Filling:
2 tablespoons Unflavored Gelatin
3 large Eggs
1½ cups Canned Pumpkin Puree
¼ teaspoon Ground Allspice
¼ teaspoon Ground Ginger
½ teaspoon Salt
1½ cups Heavy Whipping Cream
¼ cups Sour Cream
2 tablespoons Powdered Sugar
½ teaspoon Pure Vanilla Extract
¼ teaspoon Ground Cinnamon
¾ cup Unsalted Butter, melted
Mix butter, sugar and graham cracker crumbs in a bowl. Place the mixture in a glass pie dish that has been sprayed with olive oil. Press it evenly against the sides and bottom of the dish so that it forms a crust that is at least 1/8 inch thick. Place the crust in a 300° oven for 10 minutes then set it aside to cool.
Place 2 tablespoons of water in a small bowl then sprinkle the gelatin over the water. In large bowl, mix together the remaining ingredients. When they are completely whipped, add the gelatin. Spoon mousse filling into crust. Bake at 325° for 30 to 40 minutes or until set. Serve the pie cold with whipped cream.
|
| |
|
|
|
|
