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Gallery Pumpkin Mousse Pie Recipe Summary Servings: 10

Ingredients Ingredient Checklist 9 ounces graham crackers 1/3 cup plus 2 tablespoons plus 3/4 cup granulated sugar 3 tablespoons Dutch-process cocoa powder 3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting 1/4 teaspoon plus a pinch ground nutmeg 12 tablespoons (1 1/2 sticks) unsalted butter, melted 1/4 cup brandy 2 tablespoons unflavored powdered gelatin 3 large eggs, room temperature 1 1/2 cups homemade Pumpkin Puree, or canned 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 cup sour cream 1 1/2 cups heavy cream 2 tablespoons confectioners’ sugar 1/2 teaspoon pure vanilla extract

Gallery Pumpkin Mousse Pie

Recipe Summary Servings: 10

Pumpkin Mousse Pie

Pumpkin Mousse Pie

Pumpkin Mousse Pie

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 9 ounces graham crackers 1/3 cup plus 2 tablespoons plus 3/4 cup granulated sugar 3 tablespoons Dutch-process cocoa powder 3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting 1/4 teaspoon plus a pinch ground nutmeg 12 tablespoons (1 1/2 sticks) unsalted butter, melted 1/4 cup brandy 2 tablespoons unflavored powdered gelatin 3 large eggs, room temperature 1 1/2 cups homemade Pumpkin Puree, or canned 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 cup sour cream 1 1/2 cups heavy cream 2 tablespoons confectioners’ sugar 1/2 teaspoon pure vanilla extract

Directions

Heat oven to 325 degrees. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.

In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.

Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.

To serve, whisk heavy cream, confectioners’ sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.

Reviews (4)

 Add Rating & Review     63 Ratings   5 star values:        14    4 star values:        17    3 star values:        20    2 star values:        9    1 star values:        3

Reviews (4)

Add Rating & Review     63 Ratings   5 star values:        14    4 star values:        17    3 star values:        20    2 star values:        9    1 star values:        3

Add Rating & Review

63 Ratings 5 star values: 14 4 star values: 17 3 star values: 20 2 star values: 9 1 star values: 3

63 Ratings 5 star values: 14 4 star values: 17 3 star values: 20 2 star values: 9 1 star values: 3

63 Ratings 5 star values: 14 4 star values: 17 3 star values: 20 2 star values: 9 1 star values: 3

  • 5 star values: 14 4 star values: 17 3 star values: 20 2 star values: 9 1 star values: 3

    Martha Stewart Member     Rating: Unrated       09/19/2012   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.  

Martha Stewart Member     Rating: Unrated       01/18/2009   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  

Martha Stewart Member     Rating: Unrated       11/20/2008   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??  

Martha Stewart Member     Rating: Unrated       11/27/2007   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!

    Martha Stewart Member

    Rating: Unrated 09/19/2012

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.

Rating: Unrated

Rating: Unrated 01/18/2009

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

Rating: Unrated 11/20/2008

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??

Rating: Unrated 11/27/2007

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!

All Reviews for Pumpkin Mousse Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin Mousse Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest