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pumpkin pumpkin pie (with pumpkin mousse)

Contributed By: Cheryl, IL | See all of Cheryl's recipes
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Active Time:  30 Minutes
Total Time:  6 Hours
  8 servings
This pumpkin custard pie with pumpkin mousse topping is very dramatic looking. Each slice has dark pumpkin on the bottom, and lighter pumpkin on the top. To make it even more dramatic, put a ring of whipped cream around the edge.
Pumpkin Custard:
1 1/2 cups canned pumpkin
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 13 oz can evaporated milk
1 10" pie shell
1 1/4 teaspoon gelatin
2 tablespoons water
1 cup canned pumpkin
1/2 cup sugar
1 egg yolk
1/8 teaspoon nutmeg
pinch allspice
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 tablespoon vanilla
1/4 teaspoon salt
1 cup whipping cream
whipped cream
1) Preaheat oven to 400F. Whisk together pumpkin and eggs, then add sugar, salt, cinnamon, ginger, cloves and evaproated milk, mixing all ingredients thoroughly. Pour into pie shell. Bake for 15 minutes. REduce heat to 350F and bake for 35 additional minutes or until custard is set. Pie must be cool before topping with mousse. This step can be done a a day in advance.

2) To make mousse, sprinkle gelatin over the water in a small heat proof cup. Let soften several minutes while you combine the pumpkin, sugar, egg yolk and seasonings in large bowl. Set the cup with the gelatin in a pan of gently simmering water; stir until dissolved. While gelatin is still hot, whisk it into the pumpkin mixture. Whip the cream into soft peaks adn carefully, but thoroughly, fold it into the pumpkin mixture. Mound the mousse onto the custard pie. (If it is too soft, chill the pie and teh mousse for 15 mintues and then continue mounding). Chill for 4 hours (or overnight). Garnish with whipped cream.

Date Added: 10/12/2009
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