Oh, the joys of fall baking! This pumpkin mousse pie combines the creamy texture of mousse with the warm spices of pumpkin pie, creating a dessert that’s both light and indulgent. Perfect for Thanksgiving or any autumn gathering, this pie is sure to impress.
Why This Recipe Works
- The combination of pumpkin puree and whipped cream creates a mousse that’s both light and rich.
- Using a graham cracker crust adds a sweet and crunchy contrast to the smooth mousse.
- The addition of cinnamon, nutmeg, and ginger gives the pie a warm, spiced flavor that’s quintessentially fall.
- Chilling the pie before serving ensures the mousse sets perfectly, making it easy to slice.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool completely on a wire rack.
Step 2: Make the Pumpkin Mousse
In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth. In another bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
Step 3: Assemble the Pie
Spoon the pumpkin mousse into the cooled crust, smoothing the top with a spatula. Chill the pie in the refrigerator for at least 4 hours, or until the mousse is set.
Step 4: Serve and Enjoy
Once set, slice the pie into wedges and serve chilled. For an extra touch, garnish with whipped cream and a sprinkle of cinnamon.
Tips and Tricks
For a smoother mousse, ensure your pumpkin puree is at room temperature before mixing. If you’re short on time, you can use a store-bought graham cracker crust, but homemade always tastes better. To prevent the crust from getting soggy, you can brush it with a thin layer of melted chocolate before adding the mousse. This creates a barrier that keeps the crust crisp.
Recipe Variations
- For a chocolate twist, add 1/2 cup of melted chocolate to the pumpkin mousse mixture.
- Swap the graham cracker crust for a gingersnap crust for extra spice.
- Top the pie with toasted pecans or walnuts for added crunch.
- Use coconut cream instead of heavy cream for a dairy-free version.
- Add a layer of caramel sauce between the crust and mousse for a decadent touch.
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! This pie can be made up to 2 days in advance. Just keep it covered in the refrigerator until you’re ready to serve. The flavors actually deepen over time, making it even more delicious.
Can I use fresh pumpkin instead of canned puree?
Yes, but ensure your fresh pumpkin puree is thick and not watery. To make your own, roast a sugar pumpkin until tender, then puree the flesh until smooth. Strain any excess liquid through a cheesecloth to achieve the right consistency.
How do I know when the mousse is set?
The mousse should be firm to the touch and not jiggle when you gently shake the pie dish. If it’s still soft, give it more time in the fridge. Patience is key to achieving the perfect slice.
Summary
This pumpkin mousse pie is a delightful twist on the classic pumpkin pie, offering a lighter, creamier texture with all the beloved fall flavors. Easy to make and even easier to enjoy, it’s a must-try for any autumn occasion.