pumpkin mousse pie

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.

1 comment… add one
  • WEBMARKA Jun 23, 2016, 3:47 am

    When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.

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