Bourbon Pumpkin Mousse Pie with Candied Pecans
A chocolate graham crust filled with an airy bourbon-spiked pumpkin mousse, topped with whipped cream and candied pecans.
⏱️ Prep: 30 min🍳 Cook: 15 min
Ingredients
| 285 g | graham crackers (2 packets) | |
| 90 g | granulated sugar | |
| 20 g | Dutch-process cocoa powder | |
| 1/2 tsp | 2.5 ml | ground cinnamon |
| 1 pinch | ground nutmeg | |
| 140 g | unsalted butter, melted | |
| 1/4 tsp | 1.3 ml | coarse kosher salt |
| 60 ml | bourbon | |
| 1 tsp | 5 ml | vanilla extract |
| 2 tbsp | 30 ml | unflavored powdered gelatin (2 packets) |
| 3 | large eggs, room temperature | |
| 150 g | granulated sugar | |
| 430 g | canned pumpkin puree (one 15-oz can) | |
| 1/2 tsp | 2.5 ml | cinnamon |
| 1/4 tsp | 1.3 ml | nutmeg |
| 1/4 tsp | 1.3 ml | ground ginger |
| 1/2 tsp | 2.5 ml | fine sea salt |
| 60 ml | sour cream | |
| 350 ml | heavy cream | |
| 2 tbsp | 30 ml | confectioners' sugar |
| 1/2 tsp | 2.5 ml | vanilla extract |
| — | cinnamon or cocoa powder for dusting, or chocolate shavings | |
| — | candied pecans, optional |
Instructions
Make the crust:
- Heat oven to 325ºF / 160ºC. In a food processor, combine all dry ingredients; process until finely ground, then drizzle in the melted butter until the crumbs are coated. Press mixture onto bottom and sides of a 10-inch tart pan or pie dish. Bake until set, 12 to 15 minutes. Set crust aside to cool. Make the filling:
- In a small bowl, place bourbon, vanilla and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to set for 10 minutes while you whip the eggs and make sugar syrup.
- In the bowl of an electric mixer fitted with the whisk attachment, start beating eggs on medium-low speed until fluffy.
- Make the sugar syrup while eggs are whisking. In a small saucepan over medium-high heat combine 3/4 cup sugar and 1/4 cup water. Cook, stirring occasionally, until temperature registers 245°F / 120°C (firm-ball stage) on a candy thermometer, about 5 minutes. When the sugar's ready, turn mixer to high speed and carefully drizzle sugar mixture into eggs in a thin stream (you can pour it into a mixing jug first for easy pouring); continue to beat until mixture increases in volume and is pale yellow, about 5 minutes.
- When the egg mixture is nearly ready, you'll need to soften the gelatine. Heat the bowl carefully in the microwave, 10 seconds at a time, until it's liquid. (If you'd prefer, you can heat the gelatine over a pot of boiling water on the stovetop.) Turn mixer back to low; add gelatin mixture to egg mixture. Add pumpkin puree, the spices, salt, and sour cream; mix to combine. Pour filling into crust; refrigerate until set, 4 hours or overnight.
- To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Spread the whipped cream evenly over the top of the pie with a spatula. Dot with candied pecans. Serve chilled.