51
Drambuie
®
makes this pumpkin mousse pie a special treat.
pumpkin
mousse 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 (2.4 L) 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 tempera-
ture should reach 160°F (70°C) 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(70°C) , 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 [15 ml] 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 (23 cm) baked pie crust
(see page 44) or cookie crumb
crust (see page 45)
15 ml
1 tablespoon gelatin powder
50 ml
¼ cup Drambuie
®
or Grand
Marnier
®
375 ml
1½ cups canned or cooked
pumpkin purée (solid pack
pumpkin, not pumpkin
pie
filling)
3
large egg yolks, lightly beaten
125 ml
½ cup packed brown sugar
125 ml
½ cup heavy cream
2 ml
½ teaspoon salt
3.75 ml ¾ teaspoon cinnamon
2 ml
½ teaspoon ginger
1 ml
¼ teaspoon allspice
0.5 ml
1
⁄
8
teaspoon freshly ground
nutmeg
3
large egg whites
125 ml
½ cup granulated sugar,
divided
Makes 8 to 12 servings
