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–+ servings

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.
Cuisine: American, Seasonal
Course: Desserts, Party Perfect, Seasonal
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Prep Time 9 minutes
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Total Time 36 minutes
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8
Servings 8
Slice of pumpkin mousse pie topped with whipped cream and colorful sprinkles

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.
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