Pumpkin Pie With Triple Sec Recipe

Name: Pumpkin Pie With Triple Sec
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14-2 cups ground gingersnap cookies; 14-½ cup softened butter; 1 tablespoon sugar; 1 ¼ cups canned pumpkin; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; 1 envelope knox gelatin; ⅔ cup sugar; ½ teaspoon salt; 3 eggs, separated; ½ cup triple sec or ½ cup Cointreau liqueur or ½ cup Grand Marnier; ½ cup heavy cream, whipped

Servings: persons

1 14-2 cups ground gingersnap cookies
14-½ cup softened butter
1 tablespoon sugar
1 ¼ cups canned pumpkin
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 envelope knox gelatin
⅔ cup sugar
½ teaspoon salt
3 eggs, separated
½ cup triple sec or ½ cup Cointreau liqueur or ½ cup Grand Marnier
½ cup heavy cream, whipped

1
Mix ground ginger snap cookies with softened butter, more or less to taste.
2
Add 1 TBS sugar.
3
Press into a 9-inch pie pan and bake at 375 degrees for 8 minutes.
4
MAke sure that the pie shell doesn't burn and try not to have it crack.
5
Set aside to cool.
6
In a heatproof bowl, mix the gelatin, 1/3 cup of the sugar, the salt and cinnamon and nutmeg and ginger.
7
Stir in 1/4 cup water.
8
Place the bowl over 2 inches or more of boiling water in a pot over medium-high heat.
9
Add liqueur and stir constantly until the gelatin is dissolved and the mixture is slightly thickened.
10
Remove from heat.
11
Stir in pumpkin.
12
Cool.
13
Beat egg whites that are at room temperature until stiff but not dry.
14
Gradually add remaining 1/3 cup of sugar and beat whites until very stiff and glossy.
15
FOLD IN cooled gelatin mixture.
16
FOLD IN the whipped cream.
17
Turn into pie crust and chill until firm.
18
Garnish with additional whipped cream and candied ginger.
19
NOTE: you can just break up the ginger snap cookies and scoop the chilled pumpkin mousse in alternating lawyers in a pretty serving glass or a trifle bowl -- .

2885

kcal

Calories

302

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 14-2 cups ground gingersnap cookies, 14-½ cup softened butter, 1 tablespoon sugar, 1 ¼ cups canned pumpkin, and more.

Yes, Pumpkin Pie With Triple Sec 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.

That's it — enjoy your meal!

Pumpkin Pie With Triple Sec

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions