Since it is tradition to make a pumpkin dessert for Thanksgiving, pumpkin pie can become somewhat boring after several years of the same old thing. This recipe is a twist on the traditional pumpkin pie; with a pumped up boost of flavor from grated orange zest and vanilla. This recipe is not only delicious, it is also beautiful. You can put the exclamation point on your Thanksgiving dinner with this scrumptious pumpkin mousse tart.
INGREDIENTS
For the Crust:
- 2 cups graham cracker crumbs ( about 14 crackers)
- 1 teaspoon pure vanilla extract
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
For the Filling:
- 1 can pumpkin puree (15 ounce)
- 1 cup light brown sugar, lightly packed
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup half-and-half
- 3 extra-large egg yolks
- 1 packet (2 teaspoon) unflavored gelatin
- 2 teaspoons grated orange zest
- 2 tablespoons granulated sugar
- 1/2 cup cold heavy whipping cream
For the Decorative Topping:
- 1 cup cold heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon orange zest
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1. Preheat the oven to 350°F.
2. In a medium-sized bowl, combine the graham crackers, sugar, cinnamon, vanilla, and melted butter, and mix thoroughly. Pour the graham cracker mixture into an 11″ tart pan with removable bottom. Press the graham cracker mixture into the bottom and sides of the tart pan. Use a 1/2 cup measuring cup to flatten out the sides and bottom of the crust by firmly pressing it against the sides and bottom of the pan. Bake the crust for 10 minutes uncovered. After the 10 minutes, remove the crust from the oven and allow it to cool to room temperature.
3. For the pumpkin mousse filling, heat the pumpkin, half-and-half, brown sugar, salt, cinnamon, nutmeg, and ginger in a heat-proof glass bowl over a saucepan of simmering water until the mixture is hot, approximately 5 minutes.
4. In a separate bowl, whisk the egg yolks, stir in some of the hot pumpkin mixture into the egg yolks. Continue whisking as you add the hot liquid to the eggs, to keep them from scrambling. Adding the hot pumpkin to the eggs will raise the temperature of the eggs slowly. Pour the pumpkin and egg mixture back into the double boiler and stir well. Heat over simmering water for 4 to 5 minute, or until the custard begins to thicken, stirring the mixture constantly. You need to stir constantly here to keep the eggs from scrambling. Remove the glass bowl from the heat source.
5. Dissolve the gelatin in 1/4 cup of cold water. Add the dissolved gelatin, orange zest ,and vanilla extract to the pumpkin custard. Stir all of the ingredient thoroughly to combine. Set the custard aside to cool.
6. Whip the heavy cream with an electric mixer until soft peaks form. Add the 2 tablespoons of sugar and continue to whisk until the formation of firm peaks. Carefully fold the whipped cream into the pumpkin mixture. Pour the completed pumpkin mousse into the cooled tart shell. Chill for a minimum of 2 hours, or overnight is even better.
7. For the decorative topping, whip the heavy cream with an electric mixer until soft peaks form. Add the vanilla and sugar and continue to whisk until the formation of firm peaks. Either pipe or spoon the whipped cream over the top of the tart, and sprinkle the orange zest over the top. This tart should be stored and served chilled.
8. Serve and enjoy!
There you have it, a beautiful and delicious twist on the classic plain Jane pumpkin pie. This tart is sure to be a show stopper in both look and taste. Your guests will be begging you for the recipe.
