Friday, October 28, 2011

Reworked Pumpkin Pie

This icebox pumpkin mousse pie has all the appeal of regular pumpkin pie, but in a lighter, creamier form and with a chocolate crust. I had no idea chocolate and pumpkin went together so well! You probably need to make one this weekend, I mean it's Halloween colors and everything. Happy Friday!

PS - A special note to all you NYC bloggers, the fabulous Amy of Old Sweet Song and I are hosting a little fall blogger party next weekend. Shoot me an email, southernhostess[at], if you're interested and we'll send along the invitation. Space is limited since it's at Amy's apartment, so let me know as soon as possible.

Icebox Pumpkin Mousse Pie
Recipe courtesy of Martha Stewart

30 chocolate wafers, such as Nabisco's Famous
2 tablespoons brown sugar
5 tablespoons unsalted butter, melted

1 1/2 cups pure pumpkin puree (15-ounce can)
4 ounces cream cheese, room temperature
1/2 cup packed 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

Make crust: Preheat oven to 325ยบ F. 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 side of a deep dish 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 filling: In clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnmon, and nutmeg until smooth, scraping down side as needed. With machine running, add maple syrup in a slow, steady stream. Set aside. 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 cooled crust and refrigerate until set, 3 hours (or up to 1 day).

Make 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 chilled pie and serve immediately.


  1. Mmm..It looks super delicious:) I'll try this recipe for sure! Happy Friday, sweetie. Have a relaxing weekend.

  2. So, basically you are saying that this is pumpkin pie that is healthy, right? Right.

  3. Mmmm....looks delicious. I made your white chocolate brownies last night--they. are. so. good. I think I might try this one Sunday. Have a great weekend!

  4. This looks so delicious! I've been wanting to make something pumpkin this wekeend and I may have to try this!

  5. ohh my gosh, that looks amazing!

  6. Delicious, and pairs two of my very favorite things. Thanks for sharing!

  7. You had me at chocolate crust. Yum! This looks amazing!

  8. This sounds soooo good! Nothing like pumpkin in pie form ;)

  9. I made this pie last night for a dinner with friends and we all absolutely loved it!

  10. Wow these looks seriously amazing, I’m drooling all over the screen here, I have to tray this receipt ASAP, I bet it taste as good at it looks, it doesn’t seem so complicated to prepare, I will give it a tray! You have a lovely blog and I am a new follower! Hope you will like my blog and follow back!

    Pop Culture&Fashion Magic



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