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RECIPE
14 INGREDIENTS10 STEPS20MIN

Pumpkin Mousse Pie

5.0
1 Ratings
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If you are someone who does not like pumpkin pie, this pumpkin mousse pie will absolutely change your mind.

20MIN

Total Time
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Filling
1 can
(15 oz)
1/2 cup
2 Tbsp
2 Tbsp
Gelatin Powder
1/4 cup
Water
3/4 tsp
Ground Cinnamon
3/4 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
1 1/2 cups
Heavy Cream
Crust
1 pckg
Graham Crackers
about 9 whole graham crackers
or gluten free or paleo graham crackers
1/3 cup
3/4 tsp
Fine Salt
Topping
1/3 cup
Candied Pecans , chopped
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Nutrition Per Serving
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CALORIES
1128
FAT
62.7 g
PROTEIN
11.5 g
CARBS
130.6 g

Directions

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Step 1
Start by sprinkling the Gelatin Powder (2 tablespoon) over the Water (1/4 cup) in a small dish, let gelatin soak into water while you move on to the next step.
Step 2
In a small pot, combine the 100% Pumpkin Purée (1 can), Maple Syrup (1/2 cup), Ground Cinnamon (1/4 tablespoon), Ground Ginger (1/4 tablespoon), Ground Cloves (1/8 tablespoon), and Ground Nutmeg (1/4 tablespoon), place on the stovetop​ over medium-lo​w heat, stirring to combine.
Step 3
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.
Step 4
Preheat the oven to 350 degrees F (180 degrees C).
Step 5
Crush Graham Crackers (1 package) into fine crumbs in your food processor. Add Fine Salt (1/4 tablespoon) and pulse briefly to combine. Add Unsalted Butter (6 tablespoon) and pulse until well combined with the graham cracker crumbs.
Step 6
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.
Step 7
Bake the crust for 12 minutes. Remove from the oven and allow to cool to room temperature.
Step 8
Whip the Heavy Cream (1/2 cup) along with the Maple Syrup (2 tablespoon) until soft peaks. Fold the cooled pumpkin mixture into the whipped cream until just combined.
Step 9
Add the pumpkin mousse mixture to your cooled pie crust and then top off with the reserved 1 cup of whipped Heavy Cream (1 cup).
Step 10
Place pie into the refrigerator to chill at least 24 hours before finishing off with Candied Pecans (1/3 cup) before serving.

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Nutrition Per Serving
Calories
1128
% Daily Value*
Fat
62.7 g
80%
Saturated Fat
34.0 g
170%
Trans Fat
0.0 g
--
Cholesterol
163.1 mg
54%
Carbohydrates
130.6 g
47%
Fiber
9.2 g
33%
Sugars
58.7 g
--
Protein
11.5 g
23%
Sodium
1127.7 mg
49%
Vitamin D
--
--
Calcium
295.4 mg
23%
Iron
5.3 mg
29%
Potassium
385.8 mg
8%
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