Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Pumpkin Mousse Pie


    Source of Recipe


    Marla

    List of Ingredients




    Pumpkin Mousse Pie


    9 ounces graham crackers
    3/4 cup plus 1/3 cup plus 2 tablespoons 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 Purée 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

    Recipe




    1. Heat oven to 325°. 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.

    2. 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° (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.

    3. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin purée, 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.

    4. 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.

    Serves 8 to 10

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |