Pumpkin Mousse Pie
Servings: 8 servings
Calories: 164kcal
Ingredients
- 1 cup evaporated milk
- 2 tsp cornstarch
- 4 egg whites
- 1 cup pure pumpkin puree not pumpkin pie mix
- 95 g brown sugar light or dark (approx 1/2 cup packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp orange zest
- 1 tbsp fresh orange juice
- 1 prebaked 9-inch pie crust your favorite style, such as graham or classic pastry
- Oat granola or crunchy oat sprinkles for serving
Instructions
- Warm the Milk Base: Combine evaporated milk and cornstarch in a 2-cup glass measuring cup. Stir to dissolve completely. Microwave uncovered on full power until very hot but not boiling, about one minute. Watch carefully to avoid boiling over.
- Blend the Pumpkin Mixture: In a food processor or blender, add egg whites, pumpkin puree, brown sugar, cinnamon, nutmeg, orange zest, and orange juice. Blend until smooth and creamy, stopping to scrape the sides as needed.
- Add the Milk: With the machine running, pour the hot milk mixture into the pumpkin base. Continue to process until well mixed and foamy, about 10 to 20 seconds.
- Fill and Chill: Pour the mousse filling into the prepared pie crust. Use a spatula to smooth the top. Place in the fridge uncovered until set, at least 2 hours, or up to 24 hours covered after it chills through the first hour. The filling will firm up but remain softly set.
- Serve: Cut slices and serve each piece with a good sprinkle of oat granola or crunchy oat topping. Keeps well in the fridge for up to 2 days.