Pumpkin Mousse Pie

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon cold water
• 1 teaspoon unflavored gelatin
• 3 large egg yolks
• 1/2 cup sugar
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon pure vanilla extract
• 1 cup heavy cream, chilled
• 1 (9 inch) prepared pie crusts (gingersnap crumb crust is excellent)

Recipe

• 1 add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
• 2 put 2 inches of water in a medium saucepan; bring it to a bare simmer.
• 3 whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
• 4 heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
• 5 remove the bowl from the pan of water; whisk in the gelatin mixture.
• 6 beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
• 7 beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
• 8 in a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
• 9 gently fold the whipped cream mixture into the pumpkin mixture.
• 10 scrape filling into prepared pie crust.
• 11 cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.