Pumpkin Mousse Pie

Not your traditional pumpkin pie here. Extra tall filling and incredibly light texture of this pumpkin mousse pie make this pie a winner! It’ll be your next family favorite pie!

Thanksgiving is just around the corner. What’s on your menu? I’m still working on mine. I’ll be hosting our Thanksgiving dinner this year. So exciting!

One thing I know for sure is to bake this light pumpkin mousse pie. It’s light, but not calorie-wise. Its texture is so light and mousse-like, hence the name.

Although it’s not your classic pumpkin pie, it still has everything you like, from delicious creamy filling full of pumpkin flavor to crispy buttery crust.

It does require an extra step of separating and whipping the egg whites, but it’s totally worth it. You will be rewarded with the lightest and fluffiest filling. No matter how full you’re, you will wolf down at least two servings in no time. At least, that’s what I did!

You’ll need a deep pie dish for this recipe, or you can use 9-inch springform pan, as I used below.

And here are the step-by-step photos for you.

You see that crust? That’s my favorite part! Wait, no, the filling is my favorite. Never mind, I love the whole thing!

Wish you all happy Thanksgiving! Cherish every precious moment with your loved ones. 🙂

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Pumpkin Mousse Pie

Not your traditional pie, yet this pumpkin mousse pie is incredibly light and flavorful. It’ll quickly become your family’s favorite!

Yield: 8-10 servings

Ingredients:

• 1 pie crust
• 2 large eggs
• 2 cups pure pumpkin puree
• 1(14oz) can sweetened condensed milk
• 1/3 cup brown sugar
• 2 tablespoon all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon all spice
• ½ teaspoon salt
• Whipped cream for serving

Directions:

1. Preheat the oven to 400°F (200°C).
2. Roll the pie dough into about 15-inch circle. Carefully place the rolled dough into 9-inch springform pan. Refrigerate while preparing the pie filling.
3. Separate egg yolks and egg whites.
4. In a large bowl, mix together pumpkin puree, condensed milk, egg yolks, brown sugar, flour, cinnamon, all spice and salt.
5. In a separate mixing bowl with whisk attachment, beat the egg whites till hard peaks form. Fold in beaten egg whites into the pumpkin mixture and carefully mix everything until well combined. Transfer the filling into chilled piecrust. Reduce the oven heat to 350°F (175°C). Bake for about 50-60 minutes.
6. Cool completely on wire rack before serving. Serve with whipped cream.

For step-by-step photos and additional notes, read the post above.

All images and text ©Shinee D. for Sweet & Savory by Shinee

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This post is updated with new photos in November, 2016.