Deconstructed Pumpkin Pie

Last year in Martha Stewart Living magazine I saw a recipe for pumpkin mousse and always wanted to try it out but never got around to it. Recently, I got a request from a YouTube viewer to do a pumpkin recipe for fall and thought it would be the perfect time to test out the pumpkin mousse. I didn’t end up using Martha’s recipe because it called for gelatin and I didnt want to use that, but I found a recipe just as good and made some minor changes. You can definitely make this recipe in a bowl but thought it would be fun to put in small mason jars. They can act as favors and/or place cards at your next dinner party. You all know I’m a huge fan of double duty items when it comes to entertaining.

20131113-154135.jpg

20131113-154155.jpg

Materials:

  • Mason Jars
  • Twine
  • Tags

Ingredients:

  • 1 can pumpkin puree (15 oz)
  • ½ can condensed milk (14 oz)
  • 2 ½ cups heavy cream
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • Cool Whip
  • Cinnamon Candied Pecans
  • Gluten Free Graham Cracker Crumbs

Directions:

  1. Place the pumpkin puree, condensed milk, ½ cup of heavy cream, sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat.
  2. Simmer for 5 minutes.
  3. Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap.
  4. Place in the refrigerator for 2 to 4 hours. You could make this part of the mixture the night before and let it chill.
  5. Smash cinnamon candied pecans in plastic bag with rolling pin. Set aside.
  6. Place the chilled pumpkin mixture and remaining 2 cups of cream into a stand mixer and whip until it thickens..
  7. Fill pastry bag with mousse and squeeze into mason jar. You can also just spoon it in, but you will get cleaner sides with the pastry bag.
  8. Add layer of graham cracker crumbs.
  9. Add layer of Cool Whip.
  10. Top off with layer of the crushed cinnamon candied pecans.

Pumpkin Mousse Recipe adapted from Spoon Fork Bacon. 

Summer Entertaining: The Goods

Summer Entertaining Essentials
  1. Blue Mason Jars – I stocked up on the limited edition blue mason jars. These blue beauties have multi-uses as vases, drinking cups, infusing alcohol (see #8), etc.
  2. Drink Tub – The tub makes it easy for guests to serve themselves.
  3. Pitcher – I prefer this stainless steel pitcher over a glass one, never have to worry about it breaking.
  4. Large Wood Cutting Board – Another multi-use item in my kitchen. I recently bought one of these and have used it as a serving piece for appetizers, part of a bar setup and as a center piece on a table. 
  5. Ikat Bowls – Add a pop of color to the table with these bowls.
  6. Ice Cream Attachment – This KitchenAid attachment has been on my wish list for awhile now. I have a bunch of recipes saved for the day when I actually get one.
  7. Kraft Paper – If you haven’t noticed I like to use kraft paper a lot. It’s a inexpensive material with endless uses.
  8. Jalapeno Infused Tequila – I’m attempting to make my own version this weekend. I’ll post the recipe on the blog soon!
  9. Myspace – I’m still trying to figure out the new Myspace interface but still digging it. Here are the songs I have on repeat this summer.