We are just days away from the big Thanksgiving feast. Today, in the parent education class I was teaching I was asking everyone to share their favorite part of Thanksgiving. Apparently, pie is everyone's favorite part of Thanksgiving.
I'm not a normal pumpkin pie fan, but this Pumpkin White Chocolate Mousse Pie is a whole different story. It is absolutely delicious! The filling is a pumpkin mousse with a touch of white chocolate: it is light and creamy with the smooth texture.
The graham cracker crust has a touch of hazelnuts which gives it a richness. However, any nut will do.
All in all, this pie, like most pies, can be made ahead of time to ease up your day of feast work. Though, I have noticed, as you can tell from the missing piece, that if you make it too far in advance you will most likely have a few pieces missing. ;)
Pumpkin White Chocolate Mousse Pie
Recipe: Alohamora adapted from Food and Wine
Active Time: 45 minutes
Inactive Time: 2+ hours
Servings: 8-10 pieces
3/4 c. heavy whipping cream
1/2 tsp cinnamon, ground
1/4 tsp all spice, ground
1/8 tsp nutmeg, ground
1/2 tsp vanilla extract
1/3 c. water
1 Tbsp gelatin
4 oz white chocolate, chopped
2 egg yolks, large
1/4 c. sugar
1 (15oz) can pumpkin puree
1/2 tsp salt
1/3 c. heavy whipping cream
1/4 c. hazelnuts (or nut of your choice)
1 1/2 c. graham cracker crumbs
1/4 c. brown sugar
3/4 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp salt
7 Tbsp butter, melted
- In a small pot bring the heavy cream, cinnamon, all spice, nutmeg, and vanilla in the pie filling to simmer over medium to low heat for 5 minutes or so.
- In a mug let the water and the gelatin sit for 5 minutes.
- In a medium to large bowl chop the white chocolate and layer the bottom of the bowl with it.
- In a medium bowl mix the egg yolks and sugar together.
- Pour the simmering cream mixture over the egg mixture and stir to combine everything.
- Whisk in or stir with a fork the gelatin mixture into the hot egg mixture.
- Immediately pour the hot egg mixture on top of the white chocolate and stir until smooth and the chocolate is melted.
- When the chocolate is melted mix the pumpkin puree and salt into the hot egg mixture.
- Place the pumpkin mixture into the refrigerator for 1 hour.
- While the filling is setting in the fridge begin working on the crust.
- Preheat oven to 300 degrees and pull out a deep dish pie pan.
- Place the hazelnuts, macadamia nuts, or nuts of your choice in a food processor until they are fine.
- In a small bowl mix the nuts, graham cracker crumbs, and spices. Add the melted butter last and stir to combine everything.
- Pour the crust into a deep dish 9 inch pie pan and press the crust down against the bottom and sides of the pie pan.
- Bake the crust for 12-15 minutes at 300 degrees or until the crust is mostly set.
- Remove crust from the oven and place it on the counter to cool.
- When the pie filling has been in the fridge for almost an hour begin whipping the heavy whipping cream with a whisk attachment on a stand mixer or with a hand mixer on high for about 5 to 10 minutes until soft peaks form.
- Remove the pie filling from the refrigerator and fold the whipping cream into the pumpkin mixture until thoroughly combined.
- Pour the pie filling into the pie pan with the cooked crust and evenly distribute it.
- Place the completed pie into the refrigerator for at least 1 hour.
- Store the pie until serving and the leftover pie in the refrigerator.
Happy Pumpkin White Chocolate Mousse Pie eating! Happy Thanksgiving Day feast eating including pie eating!
What is your favorite pie?