SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Pie with Hazelnut Mousse

Makes: 10 servings
Prep 25 mins Cool 1 hr Freeze 10 mins Bake 375°F1 hr 25 mins
Pumpkin Pie with Hazelnut Mousse
Ingredients
  • 1  portion  Alan's Pie Pastry, (recipe below), or 1 rolled refrigerated unbaked pie crust
  • 1 1/4  cups  canned pumpkin
  • 2/3  cup  packed brown sugar
  • 1 1/4  teaspoons  ground ginger
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground cloves
  • 2  eggs, lightly beaten
  • 2/3  cup  milk
  • 1/2  cup  whipping cream
  • 1/2  teaspoon  vanilla
  • 1  Hazelnut Mousse (recipe below)
Directions

1. Preheat oven to 375 degrees F. Roll out pastry, flouring work surface and rolling pin as needed, to a circle about 12 inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan (see Blind Baking, below); fill with dried beans or pie weights. Place on a foil-lined baking sheet. Bake 30 minutes. Carefully remove foil pie pan. Bake 5 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.)

2. In a saucepan combine pumpkin, brown sugar, ginger, cinnamon, salt, and cloves; cook and stir over medium heat for 4 to 5 minutes to integrate flavors. Remove from heat.

3. Beat in eggs; add milk, cream, and vanilla. Pour mixture into prepared pie crust. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on wire rack 1 hour. Refrigerate to store. Serve with Hazelnut mousse.

From the Test Kitchen*
  • Be sure to patch any cracks that develop during rolling.
**
  • Trim top rim of foil pie pan at about 2-inch intervals; fold upwards.
Hazelnut Mousse
Start to Finish 25 mins
Ingredients
  • 1/4  cup  pasteurized egg whites
  • 1/4  cup  water
  • 1/2  cup  sugar
  • 1  cup  whipping cream
  • 1 8  ounce carton  mascarpone cheese
  • 2  tablespoons  Frangelico or other hazelnut liqueur
  • 1/3  cup  hazelnuts
Directions

1. In mixing bowl beat egg whites until soft peaks form (tips curl over when beaters are lifted). In small saucepan combine water and sugar; cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Clip a candy thermometer to side of pan. Cook at a steady boil over medium heat until mixture reaches 240 degrees F (about 5 minutes). Beat egg whites on high speed, slowly pouring in the hot sugar mixture (pour against side of bowl, not in the beaters). When all of sugar mixture is added, continue beating 5 minutes more to cool mixture. In a large bowl whisk together whipping cream and mascarpone cheese; whisk in the Frangelico or other hazelnut liqueur, if desired, and hazelnuts. Whisk in cooled egg whites. Sprinkle with remaining hazelnuts.

Nutrition Facts (Pumpkin Pie with Hazelnut Mousse)
  • Servings Per Recipe 10,
  • cal. (kcal) 288,
  • Fat, total (g) 17,
  • chol. (mg) 89,
  • sat. fat (g) 10,
  • carb. (g) 31,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 17,
  • pro. (g) 4,
  • vit. A (IU) 52,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 130,
  • Potassium (mg) 156,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Alan's Pie Pastry

Yield: 3 single-pie pastries
Start to Finish 25 mins
Ingredients
  • 3 3/4  cups  all-purpose flour
  • 1  tablespoon  sugar
  • 1/2 - 1  tablespoon  Kosher salt
  • 1/2  teaspoon  baking powder
  • 1 3/4  cups  cold unsalted butter
  • 2/3  cup  ice-cold water
  • 2  tablespoons  sour cream
  • 1  teaspoon  vinegar
Directions

1. In a very large bowl combine flour, sugar, kosher salt,* and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.

Nutrition Facts (Pumpkin Pie with Hazelnut Mousse)
  • Servings Per Recipe 10,
  • cal. (kcal) 288,
  • Fat, total (g) 17,
  • chol. (mg) 89,
  • sat. fat (g) 10,
  • carb. (g) 31,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 17,
  • pro. (g) 4,
  • vit. A (IU) 52,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 130,
  • Potassium (mg) 156,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe