Original Post: https://www.sweetandsavorybyshinee.com/pumpkin-mousse-pie/
Pumpkin Mousse Pie
Servings: 8 servings
Calories: 334kcal
Luxuriously creamy and light, this pumpkin pie is a must-try! You'll love the extra tall and velvety smooth texture of the filling over buttery pie crust with a dollop of homemade whipped cream!
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Ingredients
- 1 pie crust homemade or store-bought Note 1
- 2 large eggs
- 1 can (15oz/450g) pure pumpkin puree Note 2
- 1 can (14oz/400g) sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
Instructions
Prepare pie crust:
- Make the pie dough through step 4 according to this pie dough recipe. (You can also use store-bought pie crust.)
- Once the pie dough has chilled for at least 1 hour in the fridge, roll it into about 15-inch circle on a lightly floured surface.
- Carefully transfer the rolled dough onto a 9-inch deep pie dish. Roll and crimp the edges. And refrigerate it while you prepare the pie filling.
- Preheat the oven to 375°F (190°C).
Make the filling:
- Separate egg yolks and egg whites. (TIP: It's easier to separate cold eggs right out of the fridge, as yolks are firm when cold.)
- In a large mixing bowl, mix together pumpkin puree, condensed milk, egg yolks, brown sugar, flour, cinnamon and salt until smooth.
- In a separate mixing bowl with a whisk attachment, whip the egg whites till soft peaks form.
- Gently fold in beaten egg whites into the pumpkin mixture and carefully mix everything until well combined. Then pour the filling into the prepared pie crust.
Bake:
- Bake the pie for 50-60 minutes, or until the center is slightly wobbly and the edges are set.
- Cool the pumpkin pie completely on a wire rack for at least 2 hours. Serve the pie with homemade whipped cream, if desired.
- Refrigerate the leftover pumpkin pie, covered, for up to 5 days.
Notes
Note 1: My homemade all-butter pie crust is my go-to. But you can always use your favorite store-bought pie crust as well. If you don't want to mess with pie crust, check out my easy pumpkin pie with puff pastry.
Note 2: I've made this pumpkin pie recipe with both canned pumpkin and fresh pumpkin. And I've gotten great results with both!
Nutrition
Servings: 1 slice
Calories: 334kcal
Carbohydrates: 53g
Protein: 7g
Fat: 11g
Sugar: 38g
Sodium: 316mg