Pumpkin Mousse Pie
- 250 grams butter, softened
- 125 grams light brown sugar
- 2 eggs
- 500 grams all purpose flour
- 2 tablespoons powdered ginger
- 1/4 teaspoon salt
- 1 pint heavy cream, whipped to soft peaks and chilled
- 2 teaspoons powdered unflavored gelatin
- 1/4 cup water
- 15 ounces pumpkin puree
- 100 grams light brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon powdered ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- pinch of salt
- 3 egg yolks
- Produce
- Pumpkin puree (15 ounces)
- Cooking & Baking
- All purpose flour (500 grams)
- Brown sugar, light (225 grams)
- Cinnamon (1 tablespoon)
- Cloves, ground (1/4 teaspoon)
- Nutmeg (1/2 teaspoon)
- Powdered ginger (3 tablespoons)
- Salt (1/4 teaspoon)
- Salt (1 pinch)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter (250 grams)
- Heavy cream (1 pint)
- Refrigerated
- Egg yolks (3)
- Eggs (2)
- Desserts
- Gelatin, powdered unflavored (2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 10, 2011 (1 year ago).
62 people saved this recipe.
