Special Garnishes: Whipped cream, Cinnamon dusting, Chopped pecans or walnuts
Instructions
Prepare the crust: If using a store-bought graham cracker or chocolate crust, set it aside. If making your own, crush your graham crackers and mix them with melted butter. Press the mixture into a pie dish and chill until firm.
Bloom the gelatin: In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes to soften.
Make the mousse: In a large bowl, whisk together the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger until well combined.
Melt the gelatin: Once it’s bloomed, heat the gelatin in the microwave for about 10 seconds until it’s completely dissolved. Be sure not to let it boil.
Combine and cool: Stir the melted gelatin into the pumpkin mixture, ensuring it’s evenly distributed. Set aside to cool slightly.
Whip the cream: In a separate bowl, beat the heavy cream until stiff peaks form.
Fold in the cream: Gently fold half of the whipped cream into the pumpkin mixture until combined. Then, fold in the remaining whipped cream until you achieve a uniform color and texture.
Fill the crust: Pour the mousse into the prepared crust, smoothing the top with a spatula.
Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the mousse is firmly set.
Serve: When ready to serve, garnish with whipped cream, a sprinkle of cinnamon, and any desired toppings. Cut into slices and enjoy!
