pumpkin mousse pieThe big eating holiday is coming! Halloween ends and I start counting the days til Thanksgiving. You too, right? I love it all, the turkey, the cranberry sauce, the stuffing…Sweet potatoes with mini marshmallows on them? Bring it! I love all the new recipes this time of year, all keeping with the theme but with little changes to keep things interesting. Because, really, do we want to eat the exact same thing year after year?

I like this pie because it doesn’t stray from tradition toooo much, but is still a little change.  It’s different because it’s mousse (which is always delicious, and a little bit retro) and because it doesn’t use butter. It uses I Can’t Believe It’s Not Butter, which also seems a little bit retro, right?

  Actually, no. They’ve had a butter substitute makeover. You can actually pronounce all the ingredients on the label, and they are GMO free. No trans fats or partially hydrogenated oils.  It comes out of the fridge soft, so no waiting around for your butter to soften before you bake. And it’s cheaper than butter. These last two points are major selling points for me. I am a thrifty, impatient baker.

 It’s also a little more forgiving on the waistline, so you won’t have to wear your big girl pants come Christmas. And most importantly, it tastes like butter. Really.

Now, let’s make some pie!

pumpkin mousse pie

adapted from Martha

ingredients for graham cracker crust:

ingredients for pumpkin mousse:

  • 1/4 c. brandy
  • 2 packages (about 2 tbl). unflavored gelatin
  • 3 large eggs, at room temp
  • 3/4 sugar
  • 1 & 1/2 c. pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/4 c. sour cream

ingredients for whipped cream:

  •  1 c. heavy cream
  • 1/4 c. confectioner’s sugar
  • 1 tsp. vanilla extract

  Preheat oven to 325°.  Crush graham crackers in a food processor, then add sugar and cinnamon and pulse to combine. Pour graham cracker mixture into a bowl and pour ICBINB over it. Stir to combine. Turn out into a pie dish and use your fingers to press into the bottom and up the sides of the pan.  Bake 15-20 minutes, until crust is set and dry. Put on wire rack to cool.

  While crust is cooling, making pumpkin mousse. Combine brandy with 2 tbl. of water in a small bowl and sprinkle gelatin on top. Set aside to dissolve.  Put eggs into the bowl of an electric mixer. Mix on low with the whisk attachment until eggs are fluffy. While eggs are mixing, combine 3/4 c. sugar and 1/4 c. water in a small saucepan. Attach a candy thermometer and heat over medium heat until sugar mixture reaches 245°, stirring occasionally. Turn mixer to high and drizzle in the sugar mixture. Continue to mix on high until mixture doubles in volume and turns pale yellow.

pumpkin mousse pie

  When egg mixture is ready, put gelatin into microwave for 10 seconds to dissolve. Turn mixer to low. Add gelatin. Add pumpkin puree, sour cream, pumpkin pie spice and salt. Pour filling into cooled crust and chill in the refrigerator for at least 4 hours or overnight.

pumpkin mousse pie

  When filling is ready, make the whipped cream by combining heavy cream, sugar and vanilla extract in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium until whipped cream forms soft peaks. Top pie with whipped cream and grate fresh nutmeg on top. Eat.

pumpkin mousse pie

Want to see more recipes from I Can’t Believe It’s Not Butter? Check them out here and let them know what you think!



I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

baby registry  So, you’re having a baby. A sweet, warm little human to nurture and love and hold  in your arms until it is time for him/her to go to kindergarten. At first, this is all you think about.

But, eventually you start to think about where you are going to put it down. And that leads to the crib. And the high chair. And the ergonomically correct side swinging chair that plays lullabies. And sooner or later you’ve pinned 1000+ pins on designing the perfect nursery. (If you’ve planned a wedding, you’ve experienced this, too. Just without the pregnancy hormones). With my first daughter, everything had to be brand new and fancy and perfectly coordinated. It felt like a reflection of me as a (bad) mother if it wasn’t. Plus, you have 9 months to shop. That’s dangerous.

  This time around, I’m much more savvy. If it can be bought used and cleaned, I’ve gone that route (seriously, baby stuff is usually the best deal in town. It’s barely used before it’s outgrown, and most often is made to be hosed down because, frankly, kids are kind of gross). Even better is when you can inherit stuff from other mommy friends. By the second kid, usually the only thing you need to buy is diapers.

  Even so, it’s hard not to get sucked into all the charming and crazy expensive baby things that start showing up magically in all your google ads on your computer screen from the first time you search “pregnancy symptoms”. So I’ve made a truly obnoxious baby registry of a few of my absolute favorites that I’d be clicking “buy” on if college tuition for two kids didn’t give me night terrors.

(If you feel strongly that my sweet baby deserves any of these things and want to donate to the cause, you can access my paypal account here).


1. Jonathan Adler giraffe table lamp $395 What to say? The man can do no wrong, and I still want a boobie vase. This lamp is, by far, my cheapest covet.

2. Carolina Accents Ashton rocking Chair  list price $843 but only $562.87 on Wayfair! There is something decidedly Adams family about this, and it looks fairly uncomfortable, but I’m in love with it anyway.

3. Petunia Pickle Bottom “Hampton Holdall” diaper bag $760  I usually place PPB diaper bags in the category of possible splurge, since most of them top out under $200.  So why is this one so much more? It must be the Hamptons reference, and the fact that it doesn’t come with any of the standard baby accessories, like a changing pad or a place for bottles or diapers.  I think this might just be a regular bag in disguise. One that you will put a dripping poopy diaper into someday.

4. Empire rocker $899 Just amazing. A rocker you wouldn’t want to hide in the baby’s room or set on fire afterward. It does, however, cost more than all my living room furniture combined.

5. Inglesina Classica Pram  $1,499 The bugaboo has nothing on this. I’m smitten with these vintage style strollers. Something about the white tires sends me into a mommy tizzy. I bought a true vintage one on Ebay for $1,400 less than this.

“Small Family Farms – Health Grows Here”

pumpkin eggnog   Halloween is safely behind us, the weather has turned cold around here, the two BIG (eating!) holidays are coming up, and fitted skin baring outfits have made way for oversize sweaters and fleece (although in my case, I’ve been waddling around in comfy, slouchy clothes for several months now. Such is being 8 1/2 months pregnant. It does make for guilt-free Halloween candy eating, though). I’d say it’s safe to do a little indulging to get ready for the holiday season. I’m thinking we need just a little something to bridge the gap between fall and winter. Something to face the upcoming winter with a little equanimity. Is it too early for eggnog? No. No, it’s not. Especially not if we put a little pumpkin in it. I’m not over the pumpkin everything yet, are you? Now some eggnog purists may scream at their smartphones reading this, but the recipe I’m sharing is for cooked eggnog. Now Pete and Gerry’s eggs are about as good as you can get with eggs. They let their chickens run around outside instead of locking them in cages, they feed them hormone and antibiotic free feed, they use gentle handling methods to limit the chickens stress (I love that; it’s hard not to picture them giving little chicken massages. You can see some cute pictures of Pete and Gerry snuggling with their chickens here). But even using organic, antibiotic, gmo and pesticide free eggs won’t eliminate the risk of Salmonella, and being hugely preggers I can’t take the risk. I’m going to skip the booze, too, but I really think you should have it. Now I will admit to using the scary eggs in baked goods sometimes, especially if I’m in a baking frenzy. Sometimes for me, cost wins. But eggnog is all about the eggs. If you have scary tasting eggs, you’ll be able to tell. Just like when making an omelet. Bad eggs=bad omelet. So this is not the time to skimp. Plus, as a reformed vegetarian (15 years in, 6 years out), I do think about how the chickens are raised, and what the process is doing to the environment. And one of the only true measures of having your voice heard is through your wallet. Want nice farmers who raise nice chickens and don’t pollute the ground and water? You have to buy the nice eggs. Since Pete and Gerry’s were the 1rst certified humane egg producers and B-corp certified (that means they have been proven to be following ethical standards in their farming practices. More info here), you don’t just have to take their word for it. So, that being said, let’s get cracking (yeah, sorry). pumpkin eggnog


pumpkin eggnog


adapted from Nana’s pumpkin eggnog



  • 4 c. whole milk
  •  1 c. pumpkin puree
  • 7 Pete and Gerry’s organic eggs
  • 1 c. brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg, plus more for sprinkling on top
  • 1 c. heavy cream
  • 2 tsp. vanilla extract
  • 1-2 c. spiced rum or brandy, depending on taste (optional)
  • whipped cream for topping (optional)

In a heavy bottomed saucepan, bring milk and pumpkin puree just to a boil. Don’t let the milk scorch. Take off heat and set aside. pumpkin eggnog In a separate bowl, whisk eggs and brown sugar together. While whisking constantly, slowly pour milk mixture into the egg mixture. Pour mixture back into the saucepan and add the cinnamon, allspice, and nutmeg. Cook over medium heat, whisking constantly, until mixture coats the back of a metal spoon. This is how you know the eggs are cooked enough (You can also use a candy thermometer. The mixture should reach 160° F). pumpkin eggnog Once cooked, pour eggnog mixture through a fine mesh sieve, using the back of a spoon to push it through, into a clean bowl. Stir in cream, vanilla extract, and brandy or rum (if using). Chill for at least 4 hours. Serve cold, topped with a dollop of whipped cream and a sprinkle of nutmeg. pumpkin eggnog If you liked this post, maybe you’d like to see what else I get up to. You can follow me on bloglovin’, facebook, or see my latest pin obsessions on pinterest. If you like my pictures, you can see what else I shoot that doesn’t end up on the blog on instagram.


And now: PGO is giving away a $100 VISA gift card to one of my lucky readers! Just leave me a comment telling me why you love small family farms and you will be automatically entered to win. Sweepstakes Rules: No duplicate comments. You may receive (2) total entries by selecting from the following entry methods: 1.     Leave a comment in response to the sweepstakes prompt on this post 2.     Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post 3.     Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post 4.     For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.  This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected. The Official Rules are available here. This sweepstakes runs from 11/10/14 – 12/31/14  Be sure to visit the PGO & Nellies brand page on BlogHer.com where you can read other bloggers’ posts!    

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