Back to Icebox Pumpkin-Mousse Pie All Reviews for Icebox Pumpkin-Mousse Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 45 mins Servings: 10 icebox-pumpkin-mousse-pie-med107616.jpg

Ingredients For the crust 30 chocolate wafers 2 tablespoons dark-brown sugar 5 tablespoons unsalted butter, melted For the filling 1 1/2 cups pure pumpkin puree (from a 15-ounce can) 4 ounces cream cheese, room temperature 1/2 cup packed dark-brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup pure maple syrup 1 cup cold heavy cream For the topping 1 cup cold heavy cream 1 tablespoon confectioners’ sugar

Cook’s Notes Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 10 icebox-pumpkin-mousse-pie-med107616.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 10

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 10

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 10

10

icebox-pumpkin-mousse-pie-med107616.jpg

icebox-pumpkin-mousse-pie-med107616.jpg

Ingredients

Ingredients

  • 30 chocolate wafers 2 tablespoons dark-brown sugar 5 tablespoons unsalted butter, melted

  • 1 1/2 cups pure pumpkin puree (from a 15-ounce can) 4 ounces cream cheese, room temperature 1/2 cup packed dark-brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup pure maple syrup 1 cup cold heavy cream

  • 1 cup cold heavy cream 1 tablespoon confectioners’ sugar

Directions

Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.

Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).

Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners’ sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

Cook’s Notes Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

Cook’s Notes

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

Reviews (4)

 Add Rating & Review     301 Ratings   5 star values:        53    4 star values:        90    3 star values:        102    2 star values:        45    1 star values:        11

Reviews (4)

Add Rating & Review     301 Ratings   5 star values:        53    4 star values:        90    3 star values:        102    2 star values:        45    1 star values:        11

Add Rating & Review

301 Ratings 5 star values: 53 4 star values: 90 3 star values: 102 2 star values: 45 1 star values: 11

301 Ratings 5 star values: 53 4 star values: 90 3 star values: 102 2 star values: 45 1 star values: 11

301 Ratings 5 star values: 53 4 star values: 90 3 star values: 102 2 star values: 45 1 star values: 11

  • 5 star values: 53 4 star values: 90 3 star values: 102 2 star values: 45 1 star values: 11

    Martha Stewart Member     Rating: Unrated       12/01/2014   I was so concerned that I had doubled the sugar or syrup because the outcome of the pie was not well set, too mushy and it was much too sweet with almost no distinguishable flavor. I wondered if the maple syrup overtook the flavor of the pumpkin. I too will return to my pumpkin chiffon pie.  

Martha Stewart Member     Rating: Unrated       11/27/2014   Unlikel the previous reviews, I thought this pie was very good. I used homemade maple syrup, with maple extract and corn syrup. Maybe that was the difference. I also sweetened my whipped cream with 1/4 cup powdered sugar. Maybe that made some differences as well. I'm glad I tried it myself.  

Martha Stewart Member     Rating: 2 stars       12/01/2013   This was very blah. Lacking in flavor in crust and filling.  

Martha Stewart Member     Rating: 2 stars       11/25/2013   Was very disappointed in this recipe. Doubled the spices but it was still bland. Found the consistency of the filling to be very much like baby food. The pumpkin and chocolate wafer crust was a good combination though. I will go back to my pumpkin chiffon pie but may use the chocolate crust.

    Martha Stewart Member

    Rating: Unrated 12/01/2014

I was so concerned that I had doubled the sugar or syrup because the outcome of the pie was not well set, too mushy and it was much too sweet with almost no distinguishable flavor. I wondered if the maple syrup overtook the flavor of the pumpkin. I too will return to my pumpkin chiffon pie.

Rating: Unrated

Rating: Unrated 11/27/2014

Unlikel the previous reviews, I thought this pie was very good. I used homemade maple syrup, with maple extract and corn syrup. Maybe that was the difference. I also sweetened my whipped cream with 1/4 cup powdered sugar. Maybe that made some differences as well. I’m glad I tried it myself.

Rating: 2 stars 12/01/2013

This was very blah. Lacking in flavor in crust and filling.

Rating: 2 stars

Rating: 2 stars 11/25/2013

Was very disappointed in this recipe. Doubled the spices but it was still bland. Found the consistency of the filling to be very much like baby food. The pumpkin and chocolate wafer crust was a good combination though. I will go back to my pumpkin chiffon pie but may use the chocolate crust.

All Reviews for Icebox Pumpkin-Mousse Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Icebox Pumpkin-Mousse Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest