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.

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