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5.0 from 12 votes

Bourbon Pumpkin Mousse Pie with Candied Pecans

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 -10
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 10 oz 2 packets graham crackers (285g)
  • ⅓ cup plus 2 Tbsp granulated sugar 90g
  • 3 tbsp Dutch-process cocoa powder 20g
  • ½ tsp ground cinnamon
  • A pinch ground nutmeg
  • 10 tbsp unsalted butter melted (140g)
  • ¼ tsp coarse kosher salt
For the mousse:
  • ¼ cup bourbon 60ml
  • 1 tsp vanilla extract
  • 2 tbsp (or 2 packets) unflavored powdered gelatin
  • 3 large eggs room temperature
  • ¾ cup sugar 150g
  • 1½ cups one 15-oz can canned pumpkin puree (430g)
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ½ tsp 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
  • candied pecans optional

Instructions

Make the crust:
    Cup of Yum
  1. 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:
  1. 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.
  2. In the bowl of an electric mixer fitted with the whisk attachment, start beating eggs on medium-low speed until fluffy.
  3. 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.
  4. 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.
  5. 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.