Recipe courtesy of Martin Rios
Spiced Pumpkin Pie with Chocolate Pinon Nut Streusel
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 940
- Total Fat
- 60
- Saturated Fat
- 24
- Carbohydrates
- 91
- Dietary Fiber
- 7
- Sugar
- 61
- Protein
- 16
- Cholesterol
- 227
- Sodium
- 105
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
- For the 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.
- For the 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.
- For the 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.