Recipe Booklet

48
Drambuie
®
makes this pumpkin mousse pie a special treat.
pumpkin
  i
Sprinkle gelatin over liqueur in a small bowl, and let
stand to soften, about 5 minutes.
Place pumpkin, egg yolks, brown sugar, heavy cream,
salt, cinnamon, ginger, allspice, and nutmeg in a 2½
quart saucepan. Cook, stirring frequently with a wooden
spoon over medium high heat until it maintains a
gentle, even slow boil for 5 minutes, the sugar is melted
and the mixture thickens slightly. Add the liqueur/
gelatin mixture and stir until completely dissolved.
Transfer to a large bowl and let cool to room tempera-
ture (this may be hastened by placing the bowl in a
larger bowl of ice and water – stir pumpkin mixture to
lower temperature).
Place the egg whites and half the granulated sugar in
the Cuisinart
™
mixing bowl. Place bowl over a pan of
simmering water and whisk the whites until warm and
sugar is dissolved – the liquid egg white/sugar tempera-
ture should reach 160°F to make certain they are
sanitized and safe. Do not whisk as that will create a
foam which is harder to bring to temperature. After the
temperature has reached 160°F, place in the mixing
bowl. Insert the chef’s whisk. Turn to speed 1 and
increase slowly to speed 5; whip until foamy. After the
egg whites are foamy, increase the speed to 8 and while
gradually adding the remaining sugar (about 1 table-
spoon at a time), whip until no longer warm to the
touch, about 5 to 8 minutes.
Stir about ¼ of the whipped egg whites into the cooled
pumpkin mixture to lighten the mixture, then gently and
carefully fold the remaining egg whites in, about
1
⁄
3
at
a time.
Gently spoon into the prepared crust. Chill for several
hours to set before serving. If desired, top with freshly
whipped cream to serve.
1 9-inch baked pie crust
(see page 44) or cookie crumb
crust (see page 45)
1 tablespoon gelatin powder
¼ cup Drambuie
®
or Grand Marnier
®
1½ cups canned or cooked pumpkin
purée (solid pack pumpkin, not
pumpkin pie fi lling)
3 large egg yolks, lightly beaten
½ cup packed brown sugar
½ cup heavy cream
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon allspice
1
⁄
8
teaspoon freshly ground nutmeg
3 large egg whites
½ cup granulated sugar, divided
Makes 8 to 12 servings