Dessert Uncategorized

Pumpkin Rum Mousse Pie – Gingersnap Crust

    Pumpkin Rum Mousse Pie
    Pumpkin Rum Mousse Pie

    Day 10 of 31 days of pumpkin brings us to a mousse recipe. I must admit, I’m new at making mousse and this is an adapted recipe, but I am delighted, because it was so easy to make. Before I started, I was a little intimidated by using gelatin, but there was nothing to it. This is one of those recipes that requires no baking and sometimes that comes as a great relief. With pumpkin pie (I haven’t posted one yet; it’ll come), it’s always nerve wracking to wait while it bakes in the oven. Things can go wrong. It can crack. It can dry out. Not so with mousse. Once you’re done. Your done. When I put it in the refrigerator to chill, I knew I was home free.

    This recipe has rum flavoring in it, which is really an optional addition. I didn’t have any dark rum in the house, so I used 1 Tbsp of rum extract mixed with 3 Tbsp of water, but you could substitute 1/4 cup of dark rum or leave it out altogether.

    I had such fun making the gingersnap crust. Crust is another thing that has the potential to intimidate me, but mushing buttery crumbs into a pie plate was a cinch. I used my handy Cuisinart Mini-Prep to crush the cookies. You could purchase one here and make my day.

    If you decide to make this pumpkin mousse pie instead of regular pumpkin pie for Thanksgiving, please let me know.

    Pumpkin Rum Mousse Pie
    Pumpkin Rum Mousse Pie

    Pumpkin Rum Mousse Pie with Gingersnap Crust
    Serves 8


    For the crust:
    1 1/2 cups + 2 Tbsp crushed gingersnap cookies
    4 Tbsp butter, melted

    For the mousse:
    1 packet unflavored gelatin
    3 Tbsp water
    1 Tbsp rum extract
    2 cups canned pumpkin
    1 cup granulated white sugar
    2 egg yolks
    1/4 tsp ground nutmeg
    1 tsp cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground cloves
    1 1/2 tsp vanilla extract
    1/2 tsp salt
    1 cup heavy whipping cream + 1/2 cup for topping


    For the crust:

    1. Preheat oven to 375˚F. Using a food processor, chop the gingersnaps into crumbs. It takes about 1/2 of a 1 lb box to get 1.5 cups of crumbs. With a fork, mix the gingersnap crumbs with the butter and press into a 9-inch pie plate. Bake for 8-9 minutes. Remove and let cool completely.

    For the mousse:

    1. In a large bowl, combine pumpkin, sugar, egg yolks, nutmeg, cinnamon, ginger, cloves, vanilla, and salt.

    2. Warm the water and rum extract over medium heat in a small saucepan. Do not bring to a boil. Add gelatin and mix until dissolved. Add to the pumpkin mixture and mix thoroughly.

    3. Whip 1 cup of the whipping cream until soft peaks form. Fold into pumpkin mixture. Pour mousse into cooled crust. Chill for 4 hours.

    4. When ready to serve, dust the top of the mousse pie with leftover 2 Tbsp of gingersnap crumbs. Whip 1/2 cup of heavy whipping cream and add dollops on top.

    Pumpkin Rum Mousse Pie
    Pumpkin Rum Mousse Pie
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