48
Drambuie
®
makes this pumpkin mousse pie a special treat.
pumpkin
mouss e pie
Sprinkle gelatin over liqueur in a small bowl, and let
stand to soften, about 5 minutes.
Place pumpkin, egg yolks, brown sugar, heavy cream,
salt, cinnamon, ginger, allspice, and nutmeg in a
2½-quart saucepan. Cook, stirring frequently with a
wooden spoon over medium high heat until it maintains
a gentle, even slow boil for 5 minutes, the sugar is
melted, and the mixture thickens slightly. Add the
liqueur/gelatin mixture and stir until completely
dissolved. Transfer to a large bowl and let cool to room
temperature (this may be hastened by placing the bowl
in a larger bowl of ice and water – stir pumpkin mixture
to lower temperature).
Place the egg whites and half the granulated sugar in
the Cuisinart
™
mixing bowl. Place bowl over a pan of
simmering water and whisk the whites until warm and
sugar is dissolved – the liquid egg white/sugar
temperature should reach 160°F to make certain they
are sanitized and safe. Do not whisk as that will create
a foam which is harder to bring to temperature. After
the temperature has reached 160°F, place in the mixing
bowl. Insert the chef’s whisk. Turn to speed 1 and
increase slowly to speed 5, whip until foamy. After the
egg whites are foamy, increase the speed to 8 and
while gradually adding the remaining sugar (about
1 tablespoon at a time), whip until no longer warm to
the touch, about 5 to 8 minutes.
Stir about ¼ of the whipped egg whites into the cooled
pumpkin mixture to lighten the mixture, then gently
and carefully fold the remaining egg whites in, about
1
⁄
3
at a time.
Gently spoon into the prepared crust. Chill for several
hours to set before serving. If desired, top with freshly
whipped cream to serve.
1
9-inch baked pie crust (see page 44)
or cookie crumb crust (see page 45)
1
tablespoon gelatin powder
¼ cup
Drambuie
®
or Grand Marnier
®
1½ cups canned or cooked pumpkin
purée (solid pack pumpkin, not
pumpkin pie fi lling)
3
large egg yolks, lightly beaten
½
cup packed brown sugar
½
cup heavy cream
½ teaspoon
salt
¾ teaspoon
cinnamon
½ teaspoon
ginger
¼ teaspoon
allspice
1
⁄
8
teaspoon freshly ground nutmeg
3
large egg whites
½
cup granulated sugar, divided
Makes 8 to 12 servings
