Pumpkin Mousse Pie with Toasted Brown Sugar Meringue
Pumpkin mousse pie is pumpkin pie with the best part built in: a silky, not-too-sweet pumpkin mousse, lightened with whipped cream and set with gelatin, in a crunchy graham cracker-pecan crust and topped with a mountain of toasted brown sugar Italian meringue. It takes about 90 minutes of hands-on time plus 2 hours to chill, and the crust and filling can be made several days ahead.
Table of contents
Why you’ll love this Pumpkin Mousse Pie!
Classic Pumpkin Custard Pie is great, but I will admit that I think the best thing about pumpkin pie is the mountain of whipped cream on top. Do you agree?
Well, let’s just cut to the chase and fold a mountain of whipped cream into the pie. While we’re at it, let’s top it with a mountain of….wait for it….toasted brown sugar meringue!!
This thing just keeps getting better, doesn’t it?
I absolutely love this pie. I love that the subtle and not too sweet filling is in perfect balance with the toasted meringue topping.
Ingredient Notes
- Pumpkin: Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Bourbon: Optional. Replace it with an equal amount of water for an alcohol-free pie.
- Crust: A store-bought graham cracker crust works if you’re short on time. The homemade graham cracker-pecan crust adds crunch and a nutty flavor.
- Spices: You can use 1 1/2 teaspoons of pumpkin pie spice in place of the spices listed in the recipe. (keep the ½ teaspoon ginger in the meringue)
- Egg Whites: Do not use pasteurized egg whites from a carton unless it specifically says they can be used for meringue.
How to make Pumpkin Mousse Pie
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
- Press the graham-pecan crumbs into a 9″ pie pan and bake about 10 minutes. Cool the crust while you prepare the mousse filling.
- Whisk the yolks, sugar and spices over simmering water to 160°F. Whip until the mixture forms a “ribbon” to create a light base for the pumpkin mousse.
- Whisk the pumpkin into the egg yolk base. Add the whipped cream and gelatin to the mousse.
- Spread the mousse into the pie shell and refrigerate until set.
- Make a brown sugar Italian meringue (hot sugar syrup whipped into egg whites) and mound it on top of the chilled pie.
- Use a blowtorch or the broiler in your oven to brown the meringue. Don’t bake the pie to brown the meringue, or the mousse will melt. If you use the broiler, watch it closely and broil only until the meringue is browned.
- Keep moving the torch to avoid burnt spots.
How To Make Pumpkin Mousse Pie Ahead
You can make the crust and mousse filling 3-4 days in advance. Pour the mousse into the shell and spread until smooth. Refrigerate until the mousse is set, then cover with plastic wrap. Make the meringue and top the pie up to 12 hours in advance.
More Pumpkin Recipes
More Pie Recipes
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Pumpkin Mousse Pie with Toasted Brown Sugar Meringue
Pumpkin mousse in a graham cracker-pecan crust, topped with toasted brown sugar Italian meringue. The yolks are cooked to 160°F and gelatin sets the mousse, so it chills firm enough to slice. Use water instead of bourbon for an alcohol-free pie.
slices
Start Cooking
Ingredients
Graham Cracker/Pecan Crust
- 5 oz graham cracker crumbs (1 ¼ cup)
- 2 ½ oz pecans (½ cup)
- 2 oz granulated sugar (¼ cup)
- ½ teaspoon cinnamon
- 3 oz unsalted butter (melted)
Pumpkin Mousse
- 2 oz bourbon (1/4 cup (use cool water for alcohol-free version))
- 2 teaspoons unflavored gelatin powder
- 16 oz heavy cream (2 cups)
- 5 large egg yolks
- 4 oz granulated sugar (½ cup)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 12 oz pumpkin puree (1 ½ cups)
Meringue
- 2 teaspoons cornstarch
- 4 oz cool water (½ cup)
- 4 oz granulated sugar (½ cup)
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 1 ½ oz light brown sugar (3 tablespoons)
- ⅛ teaspoon table salt
- 2 teaspoons molasses
- ½ teaspoon ground ginger
Instructions
Graham Cracker Crust
- Preheat the oven to 350 °F.
- In a small bowl combine 5 oz graham cracker crumbs, 2 ½ oz pecans, 2 oz granulated sugar½ teaspoon cinnamon. Sprinkle 3 oz unsalted butter (melted) over the crumbs and toss to combine. Press the crumbs into the bottom and sides of a pie plate. Bake until golden brown, about 10 minutes.
- Take the pan out of the oven and press down any puffy spots and press to close any gaps in the crust. Cool to room temperature then chill in the refrigerator until you're ready to assemble the pie.
Make the Mousse
- Place 2 oz bourbon (or water) into a microwave safe bowl. Sprinkle 2 teaspoons unflavored gelatin powder over the liquid, whisk briefly to combine and set aside to bloom.
- Whip 16 oz heavy cream to soft peak and set in the refrigerator while you prepare the other ingredients.
- Combine 5 large egg yolks, 4 oz granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg¼ teaspoon ground cloves in a mixer bowl.
- Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is 160F. Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are completely cooled and have lightened in color and texture.
- Whisk 12 oz pumpkin puree into the yolk mixture until smooth. Use a whisk to fold 1/2 the whipped cream into the pumpkin mixture. Fold in the remaining cream until it's about 1/2 way incorporated.
- Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch (just 20 seconds in my microwave). Working quickly, add a cup of the mousse to the warmed gelatin.
- Whisk immediately until completely combined. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated.
- Pour the pumpkin mousse into the chilled crust. Spread to an even layer. Refrigerate at least 2-3 hours to set the mousse.
Assembly
- In a small saucepan, bring 2 teaspoons cornstarch and 2 oz cool water water to a simmer. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency and becomes translucent. Transfer to a small bowl to cool.
- Combine the other 2 oz cool water with 4 oz granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Once the syrup begins to boil do not stir. Allow it to cook to 235°-240°F (soft ball stage).
- While the syrup is boiling, whip 3 large egg whites with ¼ teaspoon cream of tartar on medium high speed. When the whites are at soft peak reduce the mixer to medium low and slowly add 1 ½ oz light brown sugar and ⅛ teaspoon table salt. Increase the speed to medium high and whip to full peak.
- As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Add the cornstarch mixture, 2 teaspoons molasses and ½ teaspoon ground ginger and whip to full peak.
- Gently dollop the meringue onto the chilled pie. Use a small offset spatula or the back of a spoon to make attractive swirls and peaks in the meringue.
- Use a blowtorch or the broiler in your oven to toast the meringue until it's golden brown. Don’t bake the pie to brown the meringue, or the mousse will melt. If you use the broiler, watch it closely and toast only until golden.
- Chill the pie until serving.
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Notes
You can make the crust and mousse filling in advance. Pour the mousse into the shell and spread until smooth. Refrigerate until the mousse is set, then cover with plastic wrap up to 3-4 days. Make the meringue and top the cake up to 12 hours in advance.
Storage
Pumpkin Mousse pie should be refrigerated. Serve chilled. Left over slices can be frozen, but the meringue may become slightly spongy after defrosting. Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
