Thanksgiving Pumpkin Pie Without the Pie

Leave the Crust in the Dust with this Pumpkin Pie Mousse Recipe

Thanksgiving wouldn’t be the same without pumpkin pie. But that doesn’t mean you have to be boring — not at all. With the iSi Creative Whip, you can put a new spin on a classic to keep things interesting and fun during this year’s feast.

So how about considering a creamy pumpkin pie mousse with pecan-gingersnap crumble?

Once you mix together a base of five easy ingredients, you’re practically done! And for some added texture, a pecan-gingersnap crumble adds just the right amount of crunch so you’re not missing the crust.

There’s no worrying about if your pie crust is cooked through or if it’ll be done on time. You can even take this “pie” on the road without worry.

Ingredients for Pumpkin Pie Mousse
1 cup pumpkin puree
1/2 cup cream cheese, room temperature
2 tablespoons sugar
2 teaspoons pumpkin pie spice
2 cups chilled heavy cream

In a bowl, combine and mix together pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Add heavy cream and mix until smooth. Pour into a 1 pint Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least one hour before serving.

Ingredients for Pecan-Gingersnap Crumble:
1 cup gingersnap cookies, broken into chunks
1/2 cup pecans, roughly chopped
4 tablespoons unsalted butter, melted
2 tablespoons sugar

Preheat oven to 350F. In a food processor, blend together gingersnap cookies and pecans until finely chopped. Transfer mixture to a bowl and mix in sugar. Add melted butter and mix until combined. Spread mixture out evenly onto a sheet pan and bake for 10 minutes. Allow to cool before breaking into a rough crumble.

To serve:
Dispense pumpkin pie mousse into individual bowls or cups and garnish with pecan-gingersnap crumble. Alternatively, layer pecan-gingersnap crumble between layers of pumpkin mousse for a layered effect. Serve immediately.

Recipe and post by Bao Ong.

Post and photo by Judiaann Woo | PUBLISHED: November 19, 2010