Pumpkin Mousse Pie

Start by sprinkling the Gelatin Powder (2 Tbsp) over the Water (4 Tbsp) in a small dish, let gelatin soak into water while you move on to the next step.

In a small pot, combine the 100% Pumpkin Purée (1 can), Maple Syrup (120 mL), Ground Cinnamon (1/2 tsp), Ground Ginger (1/2 tsp), Ground Cloves (1/4 tsp), and Ground Nutmeg (1/2 tsp), place on the stovetop​ over medium-lo​w heat, stirring to combine.

Once mixture is heated through, add the gelatin to the pot, stirring until dissolved and well combined. Turn off the heat and allow pumpkin mixture to cool to room temperature while you prepare the pie crust.

Preheat the oven to 350 degrees F (180 degrees C).

Crush Graham Crackers (1 pckg) into fine crumbs in your food processor. Add Fine Salt (1/2 tsp) and pulse briefly to combine. Add Unsalted Butter (85 g) and pulse until well combined with the graham cracker crumbs.

Pour crumbs into a 9-inch pie dish, spreading them evenly into the bottom of the pie dish. Using a measuring cup, press the crumbs evenly across the pie dish and up the sides. Use the measuring cup along with your fingers to gently press the crumbs at the edges to make sure they are nice and packed.

Bake the crust for 12 minutes. Remove from the oven and allow to cool to room temperature.

Whip the Heavy Cream (120 mL) along with the Maple Syrup (2 Tbsp) until soft peaks. Fold the cooled pumpkin mixture into the whipped cream until just combined.

Add the pumpkin mousse mixture to your cooled pie crust and then top off with the reserved 1 cup of whipped Heavy Cream (240 mL).

Place pie into the refrigerator to chill at least 24 hours before finishing off with Candied Pecans (40 g) before serving.