Chai Pumpkin Mousse Pie
Fall brings many of this favorite things: big, comfy sweaters, cute boots, cozy scarves, golden leaves - and most importantly — all things pumpkin! Pumpkin has found a way into many of this favorite fall comfort foods.
Servings 8
Ingredients:
Crust
- 2-1/2 cups unbleached all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1/2 cup (1 stick) chilled Prairie Farms Unsalted Butter diced
- 1/2 cup chilled solid vegetable shortening
- 1/4 cup plus 2 tbsps buttermilk
Mousse
- 3 tsp unflavored gelatin
- 2 tbsp cold water
- 1 can (15-oz) pumpkin (not pumpkin pie filling)
- 1/2 cup Prairie Farms Whole Vitamin D Milk
- 1 cup sugar
- 1/4 tsp salt
- 2 tbsp chai mixed blend spice
- 1/2 tbsp pumpkin pie spice
- 1/8 tsp cloves
- 2 tsp vanilla extract
- 2-1/4 cups Prairie Farms Heavy Whipping Cream
- Sprinkle sugars orange and green topping
- 3/4 cup Prairie Farms Heavy Whipping Cream
Directions:
Crust
- Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
- Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.)
- Press together to form dough. Divide dough in half. Gather dough into balls, flatten into disks. Wrap separately and chill 1 hour.
- Let dough stand at room temperature to soften slightly before using.
- Using one half of dough, roll out to 2" larger than pie plate. Lift and form into plate. Fold under edges and flute.
- Bake 15 minutes with pie weights at 425 °F, remove weights and continue baking 8-12 minutes until golden brown. Cool completely.
Mousse
- Combine gelatin and water in small bowl and set aside.
- Combine chai spice and pumpkin pie spice in small bowl.
- In small saucepan, combine remaining ingredients except whipping cream.
- Stir over medium heat until warm (130 °F to 150 °F) but not boiling. Remove from heat.
- Place bowl with gelatin/water mixture in larger bowl with very hot water to melt gelatin. Add to pumpkin mixture. Set aside.
- In cold bowl, whip 2-1/4 cups whipping cream to very soft peaks. Do not whip stiff.
- Before adding whipping cream, check pumpkin puree temperature; it should be between 80 °F-110 °F and feel neither cool nor warm.
- Add whipping cream to pumpkin puree and fold together. Remove 1/3 cup of mixture and set aside.
- Pour/scoop into pie shell and place in refrigerator until ready to serve.
Whipped Topping
- Combine 2/3 cup chilled heavy whipping cream and beat with reserved pumpkin. Whip till firm peaks.
- Decorate with cream and sprinkle sugars on.
