Pumpkin Mousse Pie With Gingersnap Crumb Crust Recipes

PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

NO BAKE PUMPKIN PIE WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, combine the cookie crumbs, brown sugar, salt and butter.
• Stir to combine and press into a deep dish pie pan.
• Bake for 10 minutes and allow to cool completely.
• In a medium bowl, whisk together the pudding and milk.
• Set aside to thicken.
• In a large bowl, beat the cream cheese until smooth.
• Scrape down the sides of the bowl and add the sweetened condensed milk.
• Beat until smooth and scrape down the sides of the bowl again.
• Stir the pudding mixture into the cream cheese mixture.
• Fold in half of the whipped cream and then the remaining whipped cream.
• Fill the pie crust.
• Place in the fridge to chill for 1 hour before serving.
• See notes.

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
• Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
• Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

THE BEST GINGERSNAP PUMPKIN PIE

Steps:

• Preheat the oven to 350℉. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb.
• Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter ¹ and pulse until combined.
• Spoon the crumbs into a ungreased 9-inch pie pan, or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
• Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
• Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
• Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition.
• Stir in the vanilla. Pour the filling into the pie shell(s).
• for 30 minutes at 350℉, until the edges of the filling are just starting to set.
• Turn the oven down to 325℉, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks - that's okay, it will settle as it cools.
• Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat.
• Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but the pie can be made in advance and will keep for 2-3 days in the refrigerator. Enjoy!!

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
• Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
• Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
• Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
• Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

NO BAKE PUMPKIN MOUSSE PIE

Steps:

• Spray a 9-inch pie dish with cooking spray.
• In a medium bowl, combine the cookie crumbs with the melted butter and until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.
• In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until medium-stiff peaks form. Set aside.
• In a clean large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add in the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger and continue to beat until very well combined with no pockets of cream cheese remaining.
• Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.
• Just before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.

CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST

Steps:

• Prepare the crust:
• Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
• Prepare the pumpkin mousse filling:
• In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
• Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
• Press firmly into bottom and up the sides of a 9-inch pie plate.
• Bake 375 degrees F for 4-5 minutes; cool completely before filling.
• For the pie; in a bowl combine the first 6 ingredients until blended.
• Fold in the soft ice cream until thoroughly combined.
• Spoon into prepared crust.
• Freeze 8 hours or overnight.
• Allow the pie to sit at room temperature for 8 minutes before slicing.
• Serve each piece topped with whipped cream.

PUMPKIN CHIFFON MOUSSE WITH GINGERSNAP CRUST

Steps:

• Make crust:
• Preheat oven to 350°F.
• Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
• Make filling:
• Sprinkle gelatin over bourbon in a small bowl and let soften.
• Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
• Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
• Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
• Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
• Before serving, run a thin knife around edge of pan and remove side.

PUMPKIN MOUSSE PIE

Steps:

• Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
• Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
• Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
• Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
• Remove the bowl from the pan of water; whisk in the gelatin mixture.
• Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
• Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
• In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
• Gently fold the whipped cream mixture into the pumpkin mixture.
• Scrape filling into prepared pie crust.
• Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.

GINGERSNAP PIE CRUST

Steps:

• Preheat the oven to 350 F.
• Combine the cookie crumbs, brown sugar, ground ginger, and melted butter in a medium bowl until you can pick up some of the mixture and press it into a ball that holds together.
• Press the crumb mixture into a greased 9-inch pie pan. Bake at 350 F for 10 minutes, until the crust is set. Remove the pie crust from the oven and cool completely on a wire rack before filling with cooked fruit, ice cream, pudding, or anything you would like.