Pumpkin Mousse Pie With Gingersnap Crumb Crust Recipes

PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
• Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
• Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST

Steps:

• Prepare the crust:
• Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
• Prepare the pumpkin mousse filling:
• In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
• Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.

PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• Step 1 - Crust Mix crumbs, sugar and butter in a bowl. Press and pat mixture in two pie pans. Bake unfilled 8-10 minutes in preheated 350 degree oven. Set aside, cool. Step 2 - Filling Sprinkle gelatin over the rum in small heat proof cup and let soften. Meanwhile beat the egg yolks till foamy in a large bowl, then mix in the the pumpkin, spices and vanilla. Briefly microwave (15-20 seconds) the rum and gelatin until the gelatin is dissolved. Whisk the hot gelatin mixture into the pumpkin mixture. Whip the cream to soft peaks and carefully but thoroughly fold it in. Divide into the two pie shells. Chill at least 4 hour or overnight. Decorate with chopped toasted walnuts.

PUMPKIN-GINGERSNAP PIE

Steps:

• In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
• Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
• Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours.

PUMPKIN MOUSSE PIE

Steps:

• Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
• Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
• Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
• Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
• Remove the bowl from the pan of water; whisk in the gelatin mixture.
• Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
• Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
• In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
• Gently fold the whipped cream mixture into the pumpkin mixture.
• Scrape filling into prepared pie crust.
• Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
• Press firmly into bottom and up the sides of a 9-inch pie plate.
• Bake 375 degrees F for 4-5 minutes; cool completely before filling.
• For the pie; in a bowl combine the first 6 ingredients until blended.
• Fold in the soft ice cream until thoroughly combined.
• Spoon into prepared crust.
• Freeze 8 hours or overnight.
• Allow the pie to sit at room temperature for 8 minutes before slicing.
• Serve each piece topped with whipped cream.

PUMPKIN CHIFFON MOUSSE WITH GINGERSNAP CRUST

Steps:

• Make crust:
• Preheat oven to 350°F.
• Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
• Make filling:
• Sprinkle gelatin over bourbon in a small bowl and let soften.
• Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
• Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
• Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
• Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
• Before serving, run a thin knife around edge of pan and remove side.

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
• Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
• Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
• Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
• Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.