Mile High Pumpkin Mousse Pie Recipe

Mile High Pumpkin Mousse Pie Recipe
During the holidays, most of us have lots of opportunities to entertain or at least contribute to the food tables at parties and gatherings. It’s always nice to offer something festive and seasonal, but a bit different from the norm. Pumpkin pie is served from Thanksgiving through New Year’s, and it’s easy to get sick of it. However, the following Mile High Pumpkin Mousse Pie takes plain pumpkin to a higher realm; the light and airy mousse that is topped with a crunchy spicy topping will be hard to resist.

16 Servings

1 envelope unflavored gelatin
3/4 cup sugar
1 cup heavy cream
1 15 oz. can pumpkin
dash salt
1/2 teaspoon pumpkin pie spice

2 cups heavy cream, whipped to stiff peaks

1/2 cup butter
1 cup flour, (scant)
1/4 cup brown sugar
1/2 teaspoon pumpkin pie spice
1/2 cup chopped nuts

1 9” pie crust, baked until lightly browned and cooled
  1. Filling: Whisk together the gelatin and sugar. Stir in the 1 cup heavy cream, pumpkin, salt, and pumpkin pie spice.
  2. Bring to a boil, whisking constantly, until boiling.
  3. Remove from the heat, pour into a bowl, place a piece of plastic wrap directly on top, and let cool.
  4. Meanwhile, make the Topping: Mix the butter, flour, brown sugar, and pumpkin pie spice until crumbly.
  5. Pat onto a parchment-lined cookie sheet and bake at 350° for 25 minutes, stirring frequently.
  6. Add the nuts the last 10 minutes, then cool.
  7. Whip the 2 cups heavy cream to stiff peaks; fold into the cooled filling.
  8. Pour the filling into the pie shell; sprinkle the topping over all.
  9. Cover with plastic wrap and chill until serving.

Amount Per Serving
Calories 375 Calories from Fat 257
Percent Total Calories From: Fat 69% Protein 4% Carb. 28%

Nutrient Amount per Serving
Total Fat 29 g 44%
Saturated Fat 17 g 84%
Cholesterol 88 mg 29%
Sodium 212 mg 9%
Total Carbohydrate 26 g 9%
Dietary Fiber 0 g 0%
Sugars 9 g
Protein 4 g

Vitamin A 21% Vitamin C 0% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.