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Monday, November 8, 2010

Pumpkin Mousse Pie (Steven and Jessie)

Graham Cracker Crust
11/2 cups crumbs of graham crackers
(crush, grind fine, or crumb in a blender)
¼ to ½ cups confectioner’s sugar
6 Tbs melted butter
1 tsp cinnamon

Pie Filling
1 Tbs gelatin
¼ cup cold water
3 eggs
½ cup brown sugar
11/4 cups canned pumpkin
½ cup milk (use 2% or whole)
½ tsp salt
¼ tsp each cinnamon, nutmeg, and ginger
½ cup white sugar

For crust, stir the sugar, melted butter, and cinnamon into crumbs and pat into pan (reserve 2 to 3 Tbs to sprinkle on top). Bake crust for about 10 min at 350oF and cool.

For the filling, soak gelatin in cold water. Beat the 3 egg yolks slightly. Add the brown sugar, pumpkin, milk, salt, and spices. Cook over boiling water until thick (“bain-marie”). Stir in the soaked gelatin until dissolved. Chill until mixture begins to set. Whip until stiff the 3 egg whites. Stir in gradually the white sugar and fold into pumpkin mixture. Fill the pie shell and chill several hours to set.

Mixing bowls
Pie pan

From Joy of Cooking (1985). It’s a bit lighter than the typical pumpkin pie and always a big hit.

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