Spiced Pumpkin Pie with Chocolate Pinon Nut Streusel

Yield:
Serves 8
Ingredients
  • Biscuit Cake:
  • 4 -ounces almond paste
  • 1 egg
  • 1 -ounce powdered sugar
  • 1 teaspoon vanilla paste
  • 2 egg yolks
  • 2 -ounces flour
  • 1 -ounce butter, melted
  • 3 egg whites
  • 2 -ounces sugar
  • Pumpkin Pie Mousse:
  • 6 -ounces sugar
  • 2 -ounces water
  • 4 egg yolks
  • 9 -ounces pumpkin puree
  • 1 tablespoon vanilla paste
  • 1 tablespoon pumpkin spice
  • 3 Gelatin Sheets, bloomed
  • 9 -ounces heavy cream
  • 1 pinch salt
  • Chocolate-Pinon Nut Streusel:
  • 5 -ounces flour
  • 4 -ounces almond meal
  • 6 -ounces sugar
  • 6 -ounces cold butter, cut into small pieces
  • 2 tablespoons cocoa powder
  • 6 -ounces Pinon nuts, toasted
  • 1 pinch salt
Directions
Biscuit Cake:
  • In the mixer with the paddle attachment, cream the almond paste, egg, powdered sugar and vanilla paste and mix until creamy with no lumps. Then add the egg yolks one at a time, mixing well after each addition.

  • Change the paddle to the whisk, and whisk for another 6-8 minutes. Fold in the flour, then the melted butter.

  • Whisk the egg whites and sugar together to a soft peak making a meringue. Lastly fold in the meringue.

  • Spread on a cookie sheet in a very thin layer and bake at 375 degrees F for about ten minutes.

Pumpkin Pie Mousse:
  • Cook the sugar and water to a glucose/syrup consistency. Place the egg yolks in the mixer and whisk until the color is pale and the consistency is thick. Then add the sugar/water syrup slowly and whisk until room temperature.

  • Warm the pumpkin puree with the vanilla paste and pumpkin spice. Whisk in the gelatin and mix well.

  • Bring the heavy cream to a soft peak by whisking it in a mixer. Fold the puree mixture into the egg yolk mixture and then fold in the whisked heavy cream. Pour the batter onto the biscuit cake.

Chocolate-Pinon Nut Streusel:
  • In the food processor combine all of the ingredients together and mix until it becomes a corn meal consistency.

  • Spread the mixture over a silpat and bake at 300 degrees F until crispy and dry, about fifteen minutes. Chill and break into pieces.

  • For Serving:

  • Divide the mousse pie into eight squares and top with the streusel. This dessert can be served with an optional scoop of vanilla ice cream.


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    This recipe is featured in:

    Thanksgiving: On the Road