Executive chef Larry Donahue
- 3 oz 2% milk
- 3 oz heavy cream
- 6 oz light brown sugar
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp kosher salt
- 5 gelatin sheets
- 1 ¾ oz liquid egg yolks
- 1 lb pumpkin puree
- ½ cup heavy whipping cream
- 3.5 oz pasteurized egg whites
- 1/8 tsp lemon juice
- ¼ cup sugar
- 1, 10" pre-baked graham cracker crusts
- 4 cups whipped cream (sweetened) to top pies
- In saucepot, add milk, heavy cream, brown sugar, pumpkin spice,
cinnamon and salt; bring to a slow boil.
- Soften gelatin in bowl with cold water
- In another bowl, beat yolks slightly to mix
- Slowly beat in 4 oz of hot milk mixture to the yolks, to temper
them. Add tempered yolk to saucepot with hot milk mixture
- Cook yolk and milk mixture over low heat, 3-4 minutes until
mixture thickens; do not boil
- Remove from heat
- Squeeze water from gelatin and add it and the pumpkin puree to
the milk/egg mixture; cool in refrigerator
- Whip heavy cream and fold into pumpkin mixture
- Whip egg whites, at soft stage, add lemon juice and slowly add
sugar; whip to stiff peak stage, but not dry
- Fold whites into pumpkin mixture.
- Fill the pie shell with the pumpkin mousse.
- Refrigerate until pie is set (ideally overnight)
- Top pie with 4 cups whipped cream
- Sprinkle with graham cracker crumbs when plating.
*Hot items need to be cooled to 70º in less than 2 hours and 40º
in less than 4 hours. Cover, label and refrigerate when cooled to
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