A love a good variation on the classic pumpkin pie – and adding Hazelnut Mousse sounds downright heavenly. This recipe comes to you from Pastry Chef Alan Carter, known for his handmade artisan creations at the Mission Beach Cafe in San Francisco, CA.
Hazelnut Mousse Pumpkin Pie
Alan Carter, Pastry Chef
Servings: 1 pie
1 15oz. can of pumpkin
1 cup packed brown sugar
2 teaspoon of powdered ground ginger
1 1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1/8 teaspoon of cloves
3 large eggs
½ teaspoon vanilla
1 cup milk
¾ cup heavy cream
1 frozen pie crust (NOTE: Alan makes all pie crusts from scratch at the restaurant, but has substituted a ready-made one for this recipe for the ease of the home cook)
Combine ingredients into a pot over a medium flame, about 4 to 5 minutes (just to integrate the flavors). Remove from heat. Beat eggs into the mixture 3 large eggs then add vanilla, milk and heavy cream. Pour mixture into a pre-baked pie shell and bake at 350 degrees for 1 hour.
Let the pumpkin pie cool and rest in the refrigerator.
Ingredients for Hazelnut Mousse:
2 egg whites or 1/4 cup of egg whites
¼ cup water
½ cup white granulation sugar
1 cup heavy cream
1 cup mascarpone cheese
2 Tblspns Frangelica liquor
1/3 cup roasted, peeled and ground hazelnuts
Method for Hazelnut Mousse:
Mix egg whites into a mixing bowl with whip attachment. In a separate small pot over medium heat add water and sugar until it reaches 240 degrees on a candy thermometer (about 5 minutes). Immediately and pour the mixture into the mixing bowl with the egg white mixture while they are beating. Be careful to pour it so the sugar stream hits the side of the bowl and not the whisk.
Slowly pour the hot sugar down the side of the bowl while the mixing is on high. When all of the sugar is added, continue to beat until the bowl is cool to the touch.
In another bowl add heavy cream and mascapone cheese, use a whisk to blend, then add Frangelica liquor and hazelnuts. Now add the cooled egg white mixture to the heavy mixture and whisk only until it slightly thicken. Put mousse into a piping bag and decorate your pumpkin pie. Sprinkle on top a small amount of ground hazelnuts.
Refrigerate and serve. Enjoy.
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