Bourbon Pumpkin Mousse Pie with Candied Pecans
User Reviews
5
12 reviews
Excellent
Bourbon Pumpkin Mousse Pie with Candied Pecans
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Light and airy pumpkin mousse, with a good splash of bourbon, in a rich chocolate cookie shell topped with whipped cream swirls and crunchy candied pecans.
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Ingredients
For the crust:
- 10 oz graham crackers 2 packets, 285g total
- ⅓ cup granulated sugar 90g, 2 Tbsp
- 3 tbsp Dutch-process cocoa powder 20g
- ½ tsp ground cinnamon
- ground nutmeg a pinch
- 10 tbsp butter melted (140g, unsalted
- ¼ tsp kosher salt coarse
For the mousse:
- ¼ cup bourbon 60ml
- 1 tsp vanilla extract
- 2 tbsp unflavored gelatin powder or 2 packets
- 3 egg room temperature, large
- ¾ cup sugar 150g
- 1½ cups pumpkin puree canned, 15-oz can, 430g
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ½ tsp salt fine sea salt
- ¼ cup sour cream 60ml
- For the topping:
- 1½ cups heavy cream 350ml
- 2 tbsp confectioners’ sugar
- 1/2 tsp vanilla extract
- cinnamon or cocoa powder for dusting or chocolate shavings
- pecans optional, candied
Instructions
Make the crust:
- Heat oven to 325ºF/ 160ºC. In a food processor, combine all dry ingredients; process until finely ground, then drizzle in the melted butter until the crumbs are coated. Press mixture onto bottom and sides of a 10-inch tart pan or pie dish. Bake until set, 12 to 15 minutes. Set crust aside to cool.
Make the filling:
- In a small bowl, place bourbon, vanilla and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to set for 10 minutes while you whip the eggs and make sugar syrup.
- In the bowl of an electric mixer fitted with the whisk attachment, start beating eggs on medium-low speed until fluffy.
- Make the sugar syrup while eggs are whisking. In a small saucepan over medium-high heat combine 3/4 cup sugar and 1/4 cup water. Cook, stirring occasionally, until temperature registers 245°F/120°C (firm-ball stage) on a candy thermometer, about 5 minutes. When the sugar’s ready, turn mixer to high speed and carefully drizzle sugar mixture into eggs in a thin stream (you can pour it into a mixing jug first for easy pouring); continue to beat until mixture increases in volume and is pale yellow, about 5 minutes.
- When the egg mixture is nearly ready, you'll need to soften the gelatine. Heat the bowl carefully in the microwave, 10 seconds at a time, until it's liquid. (If you'd prefer, you can heat the gelatine over a pot of boiling water on the stovetop.) Turn mixer back to low; add gelatin mixture to egg mixture. Add pumpkin puree, the spices, salt, and sour cream; mix to combine. Pour filling into crust; refrigerate until set, 4 hours or overnight.
- To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Spread the whipped cream evenly over the top of the pie with a spatula). Dot with candied pecans. Serve chilled.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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