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Dessert

Chai Pumpkin Mousse Pie

Fall brings many of our favorite things: big, comfy sweaters, cute boots, cozy scarves, golden leaves - and most importantly — all things pumpkin! Pumpkin has found a way into many of our favorite fall comfort foods. If you're still looking for a signature pumpkin dessert look no further than our Chai Pumpkin Mousse Pie. The secret to this praise-worthy pie is the incredible flaky crust made by combining Smith's rich and creamy buttermilk, flour, sugar, butter and shortening. To make the Chai Pumpkin Mousse Pie start with silky mousse, you'll combine unflavored gelatin, pumpkin, Smith's milk, sugar and spices, then fold in Smith's Heavy Whipping Cream that's been brought to soft peaks. Once the mousse mixture has been scooped into the crust, refrigerate until ready to serve. Top it all off with a pumpkin, heavy whipping cream mix and festive sugars for an added flair. After one taste, we guarantee you'll be you'll be adding Chai Pumpkin Mousse Pie to your list of favorite things for fall!

How to Make

INGREDIENTS

Crust:

  • 2-1/2 cups unbleached all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 1/2 cup chilled solid vegetable shortening
  • 1/4 cup plus 2 tbsps Smith's Buttermilk

Mousse:

DIRECTIONS

Crust:

  1. Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
  2. Add Smith's buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.)
  3. Press together to form dough. Divide dough in half. Gather dough into balls, flatten into disks. Wrap separately and chill 1 hour.
  4. Let dough stand at room temperature to soften slightly before using.
  5. Using one half of dough, roll out to 2" larger than pie plate. Lift and form into plate. Fold under edges and flute.
  6. Bake 15 minutes with pie weights at 425 F, remove weights and continue baking 8-12 minutes until golden brown. Cool completely.

Mousse:

  1. Combine gelatin and water in a small bowl and set aside.
  2. Combine chai spice and pumpkin pie spice in a small bowl.
  3. In a small saucepan, combine remaining ingredients except whipping cream.
  4. Stir over medium heat until warm (130 F to 150 F) but not boiling. Remove from heat.
  5. Place bowl with gelatin/water mixture in larger bowl with very hot water to melt gelatin. Add to pumpkin mixture. Set aside.
  6. In a cold bowl, whip 2-1/4 cups Smith's whipping cream to very soft peaks. Do not whip stiff.
  7. Before adding whipping cream, check pumpkin puree temperature; it should be between 80 F-110 F and feel neither cool nor warm.
  8. Add whipping cream to pumpkin puree and fold together. Remove 1/3 cup of mixture and set aside.
  9. Pour/scoop into pie shell and place in refrigerator until ready to serve.

Whipped Topping:

  1. Combine 2/3 cup chilled Smith's heavy whipping cream and beat with reserved pumpkin. Whip till firm peaks.
  2. Decorate with cream and sprinkle sugars on.

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