Pumpkin Mousse Pie with Whipped Sour Cream
Prep Time: 25 mins | Cook Time: 15 mins | Course: Dessert | Serves: 8
Pumpkin custard mousse in a ginger cookie crust with whipped brown sugar and sour cream whipped cream. Inspired by Food 52 and Emma Laperruque https://food52.com/recipes/78229-pumpkin-cream-pie
14 oz ginger cookies (I like the triple ginger cookies from Trader Joe’s)
½ cup butter, melted
Pumpkin Custard:
¾ cup pumpkin puree
1 ¾ cups milk
½ cup brown sugar
3 eggs
¼ cup cornstarch
¼ tsp salt
2 Tbsp pumpkin pie spice
2 Tbsp butter
1 tsp vanilla
1 cup heavy cream
Whipped Sour Cream:
1 cup heavy cream
⅓ cup sour cream
2 Tbsp brown sugar
Preheat oven to 350*. In a food processor, pulse cookies, and melted butter; pulse to combine. Press crumbs evenly along the bottom and up the sides of a 9” deep dish pie plate using a flat-bottomed cup to press together. Bake for 15 minutes, then let cool while you make the pumpkin custard.
In a medium-sized saucepan, whisk pumpkin, and milk together on medium-low heat until bubbles begin to form at the edge of the pan. Whisk brown sugar, eggs, salt, and cornstarch together really well in a 1-quart measurer or bowl. Using a ladle, whisk hot pumpkin milk into the egg mixture while whisking quickly to keep the eggs from curdling. Continue to add ladlefuls of hot milk to temper the eggs until about half of the milk mixture has been used. Pour egg mixture into the saucepan whisking until incorporated. Cook the custard until the mixture thickens. Remove from heat and add in the butter, and vanilla. Stir in and allow the custard to cool completely. Whip the cream to medium-stiff peaks and then very gently fold ⅓ of the cream into the cooled custard to lighten it. Repeat with another third, being careful not to knock the air out of it, and lastly the remaining edition of cream. Spoon pumpkin mousse into the pie shell and spread evenly.
Whip the heavy cream, and brown sugar together with a mixer to soft peaks, add in the sour cream, and mix together to medium peaks. Dollop whipped cream around the edges of the pie before serving.
