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Pumpkin pie… it’s sweet, gelatinous, and absolutely the star of the holidays. It’s the thing I look forward to the most, right after the 9pm turkey sandwich on thanksgiving night. That cold pie that hits the spot after a workout of a meal. And a slice pumpkin pie on Christmas eve night topped with extra nutmeg? It has my heart.
But what if, just maybe, we took that same pie and made it fluffier, lighter, and all-around refreshing? It certainly wouldn’t hurt. And, if I’m allowed to say, I think I might prefer this version better. It’s Pumpkin Mousse Pie with maple whipping cream and, IDK, I think I’m really onto something here.
It’s pretty simple. We first blind bake a crust. Then we heat up a can of Farmers Market pumpkin puree’ with egg yolks, sugar, cream and warming spices. And the answer is, yes, it needs to be Farmers Market because it has the right moisture content for this particular recipe. It’s also organic and delicious so you should definitely stock up on a few cans.
Next, we bloom some water and gelatin. Once the pumpkin mixture has thickened, we’ll add it to the mix and let it cool.
I hope you saved those egg whites. You’ll want to start whipping them now into medium peeks. This is going to give that fluffy, airy texture to the mousse. So once that pumpkin mixture is room temperature, fold in the egg whites JUST until combined. Be very gentle and delicate. We don’t want to deflate the egg whites.
Use the freshest eggs for this recipe. If you’re too worried about using egg whites, you can whip ½ cup of whipping cream to soft peeks and do the same. Using egg whites is more traditional and prevents waste, but you have to do what your heart tells you.
Now dump that mousse into the prepared crust and gently smooth. Place in the fridge, uncovered overnight.
If you’d like to decorate with these cute little pumpkins, just cut out little pumpkins out of puff pastry and bake sandwiched between two baking sheets in the oven at 400 degrees for 10 minutes. They’re so cute and the texture is very delicate which matches this mousse pie perfectly.
You’re going to love this one, friends. And don’t forget to shop Farmers Market pumpkin puree for all your gatherings this holiday season.
Pumpkin Mousse Pie with Maple Whipped Cream
A cloud-like pumpkin filling makes even pumpkin pie haters fall in love.
- Prep Time: 1 hour
- Cook Time: 8 hours
- Total Time: 9 hours
- Yield: 1 8 inch pie 1x
Ingredients
For the Pie dough,
1 ½ cup flour
2 teaspoons sugar
½ cup butter chilled and cubed
¼ cup buttermilk
For the Mousse,
2 teaspoon unflavored gelatin powder
¼ cup cold water
5 large egg yolks
½ cup cream
¾ cup granulated sugar
1 can Farmers Market pumpkin puree
2 teaspoons vanilla paste
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon sea salt
Maple Whipped Cream,
½ cup cream
2 tablespoons maple syrup
*Frozen puff pastry for the mini pumpkins
Instructions
For the crust, work the chilled butter into the flour and sugar. Add the buttermilk and toss together until a shaggy dough appears. Turn out onto a clean work surface and together into a disk. Wrap the disk and let it rest in the fridge for one hour.
Roll out the dough into a long triangle and fold one short end to the middle and the other short end to the middle. Then fold into a book. Turn the dough and roll out again into a long rectangle. Fold the short end to the middle and the other short end to the middle and fold like a book. Wrap and chill again for another 30 minutes.
Preheat the oven to 400 degrees.
Roll out the dough into a 10-inch circle. Form in an 8-inch pie plate and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes then remove the pie weights and reduce the oven temperature to 375 degrees. Continue to bake until golden brown, about 25-30 minutes.
To prepare mousse, in a small bowl, add gelatin and water; stir to combine and set aside to allow gelatin to bloom.
In a medium saucepan set over medium heat, add yolks, ½ cup cream, sugar, pumpkin puree, vanilla, spices, and salt. Cook, stirring constantly with a silicone spatula, until mixture thickens, about 5 minutes. Whisk gelatin and water into pumpkin mixture and refrigerate for about 15 minutes.
Once the mixture has come to room temperature, whisk the egg whites to medium peeks and fold into the pumpkin mixture.
Dump into the pie shell and let chill in the fridge, uncovered at least 4 hours but is best overnight.
Whip the whipping cream and maple syrup together right before serving.
*If making the puff pastry pumpkins, cut the prepared puff pastry into small pumpkins and place on a baking sheet. Top the entire baking sheet with another baking sheet and bake in a 400-degree oven for 10 minutes.
