Thought for Food: Twist on an Old Favorite – Pumpkin Mousse Pie

A Twist on an Old Favorite – Pumpkin Mousse Pie- by the Aubergine Chef 

A few years back my family asked me to develop a new recipe for Thanksgiving. Each member of my family has their own unique favorite dessert, but pumpkin pie being my favorite took the spotlight. It wasn’t long before I found an easily customizable pumpkin mousse recipe in an old Reader’s Digest magazine that I had been interested in trying for ages.

My first try with the recipe was an instant hit. The original recipe suggests making the dessert in glasses, which, while looking pretty, is not practical for travel. I decided to complement the filling with a vanilla wafer crust and top it with a Chantilly cloud – pastry chef speak for soft-peaked whipped cream. My brother loved the pie so much the first time I made it that he ate half the pie in one sitting. Now this pie is our holiday favorite and I make it every year for all my friends and businesses in the area that I’m close with.

Because the recipe was converted over from a glass dessert, the amount it makes is unusual. Since you don’t want to be left with half a can of pumpkin puree or half a can of sweetened condensed milk, the smallest batch actually makes enough for about 1 ½ 9” or 10” pies. You could make two smaller less filled pies, or you can make one standard pie and pour the rest in glasses. If you ever plan to double the four-pie batch, you should be able to squeeze out nine pies. You’re probably wondering why, as a pastry chef, is my recipe so unpredictable. A lot of it has to do with the heavy cream that is folded in. Because you’re increasing the volume – without increasing the weight – the recipe becomes slightly unpredictable. If my whipped cream holds and retains more air than your whipped cream, I’ll be able to squeeze out a few more pies than you can. Once you figure out how your homemade whipped cream behaves, you’ll be able to plan better for the future. Moral of the story: Make one extra crust. If you don’t end up using it – freeze it for next time. I’ve included the recipe for how to make the vanilla wafer crust from scratch but I’m not ashamed to say I’ve ran to the grocery store to pick up some of those premade crusts in the baking section. They come in the handiest packaging because the plastic lid is built right in! PUMPKIN PIE MOUSE FILLING

Ingredients	1 ½  Pies (Weight)	3-4 Pies (Weight)	1 ½  Pies (Measures)	3-4 Pies (Measures)
Granulated Gelatin	¼ ounce	½ ounce	1 package	2 packages
Heavy Cream	14 ounces	1# 12 ounces	1 ¾ cups	3 ½ cups
Sweetened Condensed Milk	14 ounces	1# 12 ounces	1 can	2 cans
Pumpkin Puree	14 ounces	1# 14 ounces	2 cups (1 regular sized can)	4 cups (1 large can)
Ground Nutmeg or Pumpkin Pie spice	1/8 ounce	¼ ounce	To Taste	To Taste
Heavy cream (for topping)	12 ounces	1# 8 ounces	1 ½ cups	3 cups
Vanilla Extract	To Taste	1/8 ounce	1 teaspoon	3 teaspoons
Powdered Sugar	¾ ounce	1 ½ ounces	2 ½ tablespoons	4 ½ tablespoons

Directions:

1. Pour 6 ounces (for 1½ pies) or 9 ounces (for 4 pies) of heavy cream into a pot. Sprinkle the gelatin over the cream, stirring constantly with a fork, and allow it to sit for at least 5 minutes.
2. Place the pumpkin puree and sweetened condensed milk in a large bowl and mix together until completely combined.
3. Add the spice and stir until completely combined.
4. Place the pot with the gelatin on the stove and melt the gelatin over low to medium heat. Gelatin must be melted, but the cream must never boil. (If you’re unsure if the gelatin in completely melted, pour the cream/gelatin mixture through a sieve to strain out any chunks).
5. Pour the gelatin/cream mixture into the pumpkin mixture, and stir until completely combined.
6. Pour the remaining heavy cream into an electric mixer bowl and whip to soft to medium peaks (The softer your peaks the smoother your mousse; the stiffer your peaks the more firm the slice will be).
7. Carefully, but thoroughly, fold the whipped cream into the pumpkin mixture. You may need to whisk in some of the whipped cream to make the pumpkin mixture firmer so you can actually fold.
8. Fill your pie crusts with the pumpkin mousse and refrigerate for at least 1 hour.
9. Whip the final three ingredients together until they reach medium peaks.
10. Top or pipe the pumpkin mousse pies with the whipped cream.

Pies can be served immediately or refrigerated until ready to eat. Use within 5 days.

The 1½ pie amount is the smallest amount, because I didn’t want to use less than 1 can. With the extra mousse you can make single serving desserts in nice glasses, like wine goblets, with additional cookie crumbs and any leftover whipped cream.

Now, if you are really ambitious and want to make your own pie crust as well, follow the directions for homemade Gram Cracker Pie Crust.

Written by Jason Shriner, the Aubergine Chef. Find more recipes and baking tutorial videos on Jason's site: www.theauberginechef.com