This double-layer pumpkin pie is a real treat for pumpkin lovers and even those that don't like pumpkin pie (me) will even enjoy it! The bottom layer is a traditional pumpkin custard layer, just like any other pumpkin pie, but the top layer is a pumpkin mousse/whipped cream topping that is outstanding. Finger (spatula) licking good. This pie does require cooling and chilling time, so you may want to start early in the morning or even the night before serving.
Photo by Jason Volpe.
Pumpkin Custard Ingredients
1 9-inch deep dish pie crust
1 ½ cups canned pumpkin
2 eggs
¾ cups white sugar
½ teaspoon salt
1 teaspoon cinnamon, plus a pinch
¼ teaspoon ginger
12 oz can evaporated milk
Preheat oven to 400 degrees. Whisk together all ingredients in the order given above. Gently fold the custard into a pre-made (homemade or store bought) pie shell. Bake for 15 minutes. Reduce the oven heat to 350 degrees and bake for another 35 minutes or until custard is set. Remove from oven and let cool completely before topping with the mousse. You may also refrigerate the pie overnight at this point.
Pumpkin Mousse Ingredients
1 ¼ teaspoon gelatin
1 tablespoon dark rum
1 cup canned pumpkin
½ cup sugar
1 egg yolk
1/8 teaspoon nutmeg
pinch allspice
½ teaspoon cinnamon
¼ teaspoon ginger
¾ teaspoon vanilla extract
¼ teaspoon salt
1 cup whipping cream
Sprinkle the gelatin over the rum in a small heat proof cup. Let soften several minutes while you combine pumpkin, sugar, yolk, and seasonings in a large bowl. Set the gelatin/rum cup in a pan of gently simmering water until gelatin dissolves. While gelatin in still hot whisk it into the pumpkin mixture.
Using an electric mixer beat the cream into soft peaks. Carefully but thoroughly fold it into the pumpkin mixture. Once combined, chill the mousse for 30 minutes, and mound the mousse onto the custard pie. Chill for 4 hours and serve with a dollop of whipped cream on top.
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