Silky Pumpkin Ginger Mousse Pie
Elevate your dessert game with this Silky Pumpkin Ginger Mousse Pie, featuring a delightful gingersnap crust that perfectly complements the light and airy pumpkin mousse filling. Unlike traditional pumpkin pie, this mousse pie captures the rich flavors of spiced pumpkin while providing a fluffy texture that melts in your mouth. It's the perfect ending to any fall gathering. For an extra touch of indulgence, serve with a dollop of freshly whipped cream on top.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
Cold water
1 tablespoon (None)
Unflavored gelatin
1 teaspoon (Sprinkled over water)
Large egg yolks
3 (None)
Sugar
1/2 cup (None)
Canned pumpkin puree
1 cup (None)
Ground cinnamon
1/2 teaspoon (None)
Ground ginger
1/2 teaspoon (None)
Ground cloves
1/8 teaspoon (None)
Pure vanilla extract
1/2 teaspoon (None)
Heavy cream
1 cup (Chilled)
Prepared pie crust (gingersnap crumb crust)
1 (9 inch) (Ready to use)
Instructions
1
In a small stainless steel bowl, combine cold water with the unflavored gelatin and let it stand for approximately 5 minutes to allow the gelatin to dissolve.
2
Meanwhile, fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer.
3
In a separate medium stainless steel bowl, whisk together the egg yolks and sugar. Place this bowl over the simmering water, ensuring the bottom does not touch the water. Whisk constantly until the mixture thickens and reaches 160°F on an instant-read thermometer.
4
Remove the bowl from the heat and whisk in the prepared gelatin mixture until fully combined.
5
Using an electric mixer, beat the egg mixture on medium-high speed for about 5 minutes, or until it cools down and becomes thick and creamy.
6
Carefully fold in the pumpkin puree, ground cinnamon, ground ginger, ground cloves, and vanilla extract until everything is well incorporated.
7
In a separate medium mixing bowl, whip the chilled heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until just combined, being careful not to deflate the mixture.
8
Spoon the mousse filling into the prepared gingersnap pie crust, smoothing it out evenly.
9
Cover the pie with plastic wrap and refrigerate for at least 6 hours or up to 1 day to allow the filling to set completely before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Pumpkin Ginger Mousse Pie?
It is a light and airy dessert featuring a spiced pumpkin mousse filling inside a gingersnap crust, offering a fluffier alternative to traditional pumpkin pie.
How does the texture of this pie compare to traditional pumpkin pie?
Unlike traditional dense pumpkin pie, this mousse pie has a light, airy, and fluffy texture that melts in your mouth.
What type of crust is used for this recipe?
This recipe uses a prepared 9-inch gingersnap crumb crust which provides a spicy contrast to the pumpkin filling.
How long does the gelatin need to bloom?
The unflavored gelatin should stand in cold water for approximately 5 minutes to dissolve properly.
What is the target temperature for the egg yolk and sugar mixture?
The mixture should be whisked over simmering water until it reaches 160°F on an instant-read thermometer.
How long should I beat the egg mixture after adding gelatin?
You should beat the mixture on medium-high speed for about 5 minutes until it cools and becomes thick and creamy.
What spices are included in the pumpkin mousse?
The mousse is flavored with ground cinnamon, ground ginger, and ground cloves.
Should I use canned or fresh pumpkin?
The recipe specifically calls for 1 cup of canned pumpkin puree.
How should the heavy cream be prepared?
The chilled heavy cream should be whipped with an electric mixer until soft peaks form before being folded into the pumpkin mixture.
What is the secret to keeping the mousse light?
Carefully fold the whipped cream into the pumpkin mixture gently to ensure you do not deflate the air bubbles.
How long must the pie chill before serving?
The pie needs to be refrigerated for at least 6 hours, or up to 1 day, to allow the filling to set completely.
Can I make this pie in advance?
Yes, the pie can be prepared up to one day in advance and kept in the refrigerator.
What serving suggestion is recommended for this pie?
It is recommended to serve the pie with a dollop of freshly whipped cream on top for extra indulgence.
How many servings does this pie provide?
This recipe is designed to yield 6 servings.
Is there vanilla in the recipe?
Yes, 1/2 teaspoon of pure vanilla extract is added to the pumpkin mixture.
What equipment is needed for the egg yolks?
You will need a medium stainless steel bowl to place over a saucepan of simmering water (a double boiler method).
Does the bottom of the bowl touch the water when whisking yolks?
No, you must ensure the bottom of the stainless steel bowl does not touch the simmering water.
What size of pie crust is needed?
A 9-inch prepared gingersnap crumb crust is required.
How much sugar is in the mousse?
The recipe calls for 1/2 cup of sugar whisked with the egg yolks.
What type of gelatin is used?
The recipe uses 1 teaspoon of unflavored gelatin.
Is the heavy cream added directly to the pumpkin?
No, the heavy cream must be whipped to soft peaks in a separate bowl before being folded in.
Can I use a different crust?
While gingersnap is recommended for flavor, the recipe is based on a 9-inch prepared crumb crust.
Should the pumpkin puree be seasoned?
The recipe uses standard canned pumpkin puree; seasonings like cinnamon and ginger are added separately.
What should I cover the pie with in the fridge?
Cover the pie with plastic wrap before refrigerating.
What is the preparation for the egg yolks?
They should be whisked with sugar and heated to 160 degrees Fahrenheit.
How much ginger is in the recipe?
The recipe uses 1/2 teaspoon of ground ginger.
Is this a good dessert for Thanksgiving?
Yes, it is tagged as a fall and Thanksgiving dessert, making it perfect for holiday gatherings.
What is the purpose of the gelatin?
The gelatin acts as a stabilizer to help the mousse filling set and hold its shape.
Can I use a hand mixer for the eggs?
Yes, an electric hand mixer or stand mixer can be used to beat the egg mixture until thick and creamy.
Is the mousse filling cooked?
The egg portion is cooked to 160°F for safety and thickness, but the final pie is a chilled, set dessert.