Ingredients

• 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

Directions

1. In saucepot, add milk, heavy cream, brown sugar, pumpkin spice, cinnamon and salt; bring to a slow boil.
2. Soften gelatin in bowl with cold water
3. In another bowl, beat yolks slightly to mix
4. Slowly beat in 4 oz of hot milk mixture to the yolks, to temper them. Add tempered yolk to saucepot with hot milk mixture
5. Cook yolk and milk mixture over low heat, 3-4 minutes until mixture thickens; do not boil
6. Remove from heat
7. Squeeze water from gelatin and add it and the pumpkin puree to the milk/egg mixture; cool in refrigerator
8. Whip heavy cream and fold into pumpkin mixture
9. Whip egg whites, at soft stage, add lemon juice and slowly add sugar; whip to stiff peak stage, but not dry
10. Fold whites into pumpkin mixture.
11. Fill the pie shell with the pumpkin mousse.
12. Refrigerate until pie is set (ideally overnight)
13. Top pie with 4 cups whipped cream
14. 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 proper temperature.