12 September 2011
Pumpkin Mousse and Gingerbread Pie
What started as a delicious cookies and dip combination turned into an amazing pie. Lots of compliments and requests, so here it is.
GINGERBREAD (two pie crusts and then some)
-Cream together 3/4 cup butter and 7/8 cup brown sugar.
-Stir in 1 tsp lemon zest, 1 1/2 tbsp lemon juice, and 1/2 cup molasses.
-Gradually beat in 2 eggs.
-Sift together 3 cups flour, 2 tsp baking powder, 1 tsp ginger, 2 tsp allspice, and stir into everything else.
-Refrigerate for about 30 minutes to firm it up before rolling it out. For cookies: cut out shapes, bake at 375 for 10 minutes on a greased cookie sheet. For pie: roll out and place in a greased pie plate, and bake at 375 for 20-25 minutes.
PUMPKIN MOUSSE (enough for two pies)
-In a saucepan, stir together: 1 15 oz can of pumpkin (1/2 of one of those large cans), 1 cup heavy cream, 3/4 cup sugar, 3/4 tsp cinnamon, 1/4 tsp nutmeg. (I accidentally put it 2 tsp of pumpkin pie spice, plus some ginger, and it worked great.)
-Bring to a gentle simmer, stirring frequently for five minutes.
-Remove from heat and stir in 1 1/2 tsp vanilla.
-Chill for at least one hour.
-Whip 2 cups chilled heavy cream into stiff peaks. Gently stir in half the pumpkin mixture until fully incorporated before folding in the remaining mixture. Chill.
-For pie: pour into the baked pie shell and refrigerate overnight (to stiffen up the mousse). If in a hurry, put it in the freezer for 45 minutes.