Pumpkin Mousse Pie

Pumpkin Mousse Pie
Photo by Charles Schiller

Ingredients

  • 1 cup canned pumpkin puree
  • ½ cup sugar
  • 1 cup heavy cream, whipped to stiff peaks
  • 1 teaspoon unflavored gelatin
  • 3 large egg yolks
  • 1 teaspoon unflavored gelatin
  • ½ teaspoon vanilla extract
  • + 9 more ingredients
    • 1 teaspoon pumpkin-pie spice
    • 3 large egg yolks
    • 1 teaspoon pumpkin-pie spice
    • 1 cup canned pumpkin puree
    • ½ cup sugar
    • ½ teaspoon vanilla extract
    • 1 cup heavy cream, whipped to stiff peaks
    • 1 9-inch frozen pie crust, thawed
    • 1 9-inch frozen pie crust, thawed

1. Place a baking sheet in oven and preheat to 400°F. Bake pie crust until golden brown, 12 to 15 minutes. Place crust on a wire rack to cool completely. 2. In a small bowl, sprinkle gelatin over 1 Tbsp. cold water and set aside. In a small bowl, stir together pumpkin, pumpkin-pie spice and vanil...

View full recipe at My Recipes

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