Pumpkin Mousse Pie

Baking Sense

with brown sugar meringue

Pumpkin Mousse Pie! A crunchy graham-pecan crust is filled with light & luscious pumpkin mousse & topped with a mountain of toasted brown sugar meringue

–graham cracker crumbs –pecans –sugar –butter –bourbon  –gelatin powder –heavy cream  –egg yolk –vanilla extract –cinnamon, ginger, nutmeg,   cloves, salt –pumpkin puree –cornstarch –cream of tartar –brown sugar  –molasses

Ingredients

–Ribbon the   yolks, sugar   & spices to   create a light   base for the   pumpkin   mousse.

–Whisk the   pumpkin into   the egg yolk   base. –Add the   whipped   cream and   gelatin to the   mousse.

– Spread the mousse into the pie    shell and refrigerate until set.

– Mound the brown sugar meringue onto the pie.

– Use a blow torch or the broiler to brown the meringue.

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