Wednesday, September 3, 2008

Pumpkin Mousse Pie

Pumpkin Mousse Pie

3 eggs, separated
2/3 cup evaporated milk
2/3 cup brown sugar, packed
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. salt
1 pkg. (7g) unflavoured gelatin
1/4 cup water
1 1/2 cups pumpkin puree, unsweetened
1 tsp. vanilla
2 Tbs. vanilla
3/4 cup whipping cream
1 deep dish pie shell


1. In a double boiler beat egg yolks with milk, brown sugar,
cinnnamon, cloves, ginger and salt; simmer for 8 minutes until
slightly thickened.
2. In a bowl, sprinkle gelatin over water and let stand for 5 minutes;
stir into hot egg mixture and cook stirring frequently for 5 minutes.
3. Remove mixture from heat, tranfer to mixing bowl and stir in
pumpkin puree and vanilla; let cool to room temperature
4. In a separate bowl, beat whipped cream until stiff peaks form,
adding granulated sugar as you go.
5. Fold into pumpkin mixture and pour into baked pie shell
6. Refrigerate for at least 2 hours or overnight at most.