well, since thanksgiving is literally right around the corner, i had to try a few more ideas when it came to deciding what i'm going to bake for our big family stuff-fest... a few weeks ago i played around with a pumpkin mousse pie, and i was overly satisfied with the results... but i wanted to try a few little variations, to make it just right...so, i ditched the flaky pie crust, and went with a crunchy gingersnap crust... stabilized the mousse with a little gelatin, and instead of caramel under the mousse, i used it as a garnish, along with simple vanilla whipped cream, and a few sprinkles of roasted siagon cinnamon...
and the results... amazing... but i'm still not sure if this will be the final blueprint for my mousse pie... i know i'm sticking with the gingersnap crust instead of the doughy crust... and defiantly using the stabilized version of the mousse, but as for toppings... i'm still up in the air...
gingersnap pie crust:about 8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) salted butter, melted
directions:
1. preheat oven to 325, finely grind the gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups)
2. add melted butter and process until moistened, then press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
3. place pan on rimmed baking sheet, and bake the crust for about 8-10 minutes, then let cool
for the pumpkin mousse:
ingredients for the pumpkin mixture:
1 cup pumpkin
2 tbsp. cinnamon
1 tsp. nutmeg
a dash of clove
1/2 tsp. ginger
ingredients for the stabilized whipped cream:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners sugar
directions:
1. in a small pan, combine gelatin and cold water; let stand until thick
2. place over low heat, stirring constantly, just until the gelatin dissolves
3. remove from heat; cool (do not allow it to set)
4. whip the cream with the confectioners sugar, until slightly thick
5. while slowly beating, add the gelatin to whipping cream
6. whip at high speed until medium-stiff peaks form
7. carefully fold in pumpkin mixture, fold until well combined
8. spread evenly into now cooled tart shell, and chill until until set
1. preheat oven to 325, finely grind the gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups)
2. add melted butter and process until moistened, then press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
3. place pan on rimmed baking sheet, and bake the crust for about 8-10 minutes, then let cool
for the pumpkin mousse:
ingredients for the pumpkin mixture:
1 cup pumpkin
2 tbsp. cinnamon
1 tsp. nutmeg
a dash of clove
1/2 tsp. ginger
ingredients for the stabilized whipped cream:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners sugar
directions:
1. in a small pan, combine gelatin and cold water; let stand until thick
2. place over low heat, stirring constantly, just until the gelatin dissolves
3. remove from heat; cool (do not allow it to set)
4. whip the cream with the confectioners sugar, until slightly thick
5. while slowly beating, add the gelatin to whipping cream
6. whip at high speed until medium-stiff peaks form
7. carefully fold in pumpkin mixture, fold until well combined
8. spread evenly into now cooled tart shell, and chill until until set
lets get ready for a happy thanksgiving... and happy holiday baking everyone!
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