Cuisinart Original

Drambuie® makes this pumpkin mousse pie a special treat.


1          9-inch baked pie crust or cookie crumb crust

1          tablespoon gelatin powder

¼         cup Drambuie® or Grand Marnier®

1½       cups canned or cooked pumpkin purée (solid pack pumpkin, not

pumpkin pie filling)

3          large egg yolks, lightly beaten

½         cup packed brown sugar

½         cup heavy cream

½         teaspoon salt

¾         teaspoon cinnamon

½         teaspoon ginger

¼         teaspoon allspice

1⁄8       teaspoon freshly ground nutmeg

3          large egg whites

½         cup granulated sugar, divided

Nutritional information

No nutrition information available


Sprinkle gelatin over liqueur in a small bowl, and let stand to soften, about 5 minutes.

Place pumpkin, egg yolks, brown sugar, heavy cream, salt, cinnamon, ginger, allspice, and nutmeg in a 2½ quart saucepan. Cook, stirring frequently with a wooden spoon over medium high heat until it maintains a gentle, even slow boil for 5 minutes, the sugar is melted and the mixture thickens slightly. Add the liqueur/ gelatin mixture and stir until completely dissolved.

Transfer to a large bowl and let cool to room temperature (this may be hastened by placing the bowl in a larger bowl of ice and water – stir pumpkin mixture to lower temperature).

Place the egg whites and half the granulated sugar in the Cuisinart™ mixing bowl. Place bowl over a pan of simmering water and whisk the whites until warm and sugar is dissolved – the liquid egg white/sugar temperature should reach 160°F to make certain they are sanitized and safe. Do not whisk as that will create a foam which is harder to bring to temperature. After the temperature has reached 160°F, place in the mixing bowl. Insert the chef’s whisk. Turn to speed 1 and increase slowly to speed 5; whip until foamy.

After the egg whites are foamy, increase the speed to 8 and while gradually adding the remaining sugar (about 1 tablespoon at a time), whip until no longer warm to the touch, about 5 to 8 minutes.

Stir about ¼ of the whipped egg whites into the cooled pumpkin mixture to lighten the mixture, then gently and carefully fold the remaining egg whites in, about 1⁄3 at a time. Gently spoon into the prepared crust.

Chill for several hours to set before serving. If desired, top with freshly whipped cream to serve.

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