Pumpkin White Chocolate Mousse Pie
User Reviews
5
Pumpkin White Chocolate Mousse Pie
Description
This Pumpkin White Chocolate Mousse Pie starts by toasting macadamia nuts to develop their aroma, then processing them into crumbs and combining with graham cracker crumbs, brown sugar, salt, cinnamon, nutmeg, and melted butter to press into a pie crust. The crust chills while the filling is prepared. Heavy cream is whipped to stiff peaks separately. Pumpkin puree and softened cream cheese are beaten together with sugar, vanilla extract, and white chocolate until smooth. The whipped cream is folded gently into this mixture to maintain its airy texture. The mousse is poured into the crust and chilled until set. White chocolate curls are added on top as decoration. This pie offers a creamy, spiced dessert with subtle pumpkin and white chocolate flavors.
Ingredients
crust
- ½ cup macadamia nuts
- 1 cup graham cracker crumbs
- 1/4 cup brown sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg fresh grated
- ½ cup unsalted butter melted
filling
- 1 cup heavy cream cold
- 1 cup pumpkin puree
- 4 ounces cream cheese softened to room temperature
- 3 ounces white chocolate melted
- ⅓ cup sugar
- 2 teaspoons vanilla extract
- white chocolate for topping, curls
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust, start by toasting the macadamia nuts. Place the nuts on a baking sheet. Toast in the oven for 10 to 15 minutes, until slightly golden and fragrant.
- Place the nuts in a food processor and pulse until small crumbs remain. Pour them into a large bowl.
- Add in the graham crumbs, sugar, salt, cinnamon and nutmeg. Stir in the melted butter until all of the mixture is moistened. Press the crust into an 8-inch pie plate and stick it in the refrigerator.
- While the crust is in the fridge, beat the heavy cream in the bowl of your electric mixer until stiff peaks form. Transfer it to another bowl.
- In the electric mixer, beat the pumpkin and cream cheese together until combined. Beat in the sugar and vanilla extract. Beat in the melted white chocolate. Using a spatula, fold the heavy cream into the pumpkin mixture. Fold a few times until combined - I suggest actually folding it in and not straight up stirring.
- Scrape the mixture into the refrigerated pie crust and smooth it out on top. Refrigerate or freeze for 6 hours, or even overnight. If freezing, you may need to let it sit out for 20ish minutes before serving. Before serving, top with white chocolate curls and a sprinkle of cinnamon!
- To make the white chocolate curls, I take a bar of white chocolate and run a vegetable peeled down the edges!
- Note: I like to keep this in the fridge or even the freezer for serving. It is so so good when it’s very cold! You can also serve it with whipped cream, or even top it with whipped cream instead of white chocolate. Or do both!
Notes
- This recipe is adapted from Food and Wine magazine.
User Reviews
Overall Rating
5
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