Pumpkin Mousse Pie With Gingersnap Crumb Crust Recipe

Name: Pumpkin Mousse Pie With Gingersnap Crumb Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust - enough for 2 pies; 3 cups fine gingersnap crumbs (about 16 oz. cookies run through food processor); 2/3 cup sugar; 2/3 cup melted butter; Filling; 1 packet unflavored gelatine; 1/4 cup dark rum; 1 lb. can unsweetened pumpkin puree; 1 cup sugar; 2 egg yolks; 1/4 tsp. nutmeg; 1/8 tsp. allspice; 1 tsp. cinnamon; 1/2 tsp. ginger; 1 1/2 tsp. vanilla extract; 1/4 tsp salt; 2 cups heavy cream

Servings: persons

Crust - enough for 2 pies
3 cups fine gingersnap crumbs (about 16 oz. cookies run through food processor)
2/3 cup sugar
2/3 cup melted butter
Filling
1 packet unflavored gelatine
1/4 cup dark rum
1 lb. can unsweetened pumpkin puree
1 cup sugar
2 egg yolks
1/4 tsp. nutmeg
1/8 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ginger
1 1/2 tsp. vanilla extract
1/4 tsp salt
2 cups heavy cream

1
Step 1 - Crust
2
Mix crumbs, sugar and butter in a bowl. Press and pat mixture in two pie pans. Bake unfilled 8-10 minutes in preheated 350 degree oven. Set aside, cool.
3
Step 2 - Filling
4
Sprinkle gelatin over the rum in small heat proof cup and let soften. Meanwhile beat the egg yolks till foamy in a large bowl, then mix in the the pumpkin, spices and vanilla. Briefly microwave (15-20 seconds) the rum and gelatin until the gelatin is dissolved. Whisk the hot gelatin mixture into the pumpkin mixture. Whip the cream to soft peaks and carefully but thoroughly fold it in. Divide into the two pie shells. Chill at least 4 hour or overnight. Decorate with chopped toasted walnuts.

1229

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust - enough for 2 pies, 3 cups fine gingersnap crumbs (about 16 oz. cookies run through food processor), 2/3 cup sugar, 2/3 cup melted butter, and more.

Yes, Pumpkin Mousse Pie With Gingersnap Crumb Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Mousse Pie With Gingersnap Crumb Crust

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