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| pumpkin mousse |
I don't know if it's age and slowing metabolism making me not want the heaviness of pie pastry or if I just don't want to do the making part of pie pastry and rolling it out, but this year I chose to make a lighter version of my mom's pumpkin pie. I've made pumpkin mousse, which is basically a pumpkin chiffon pie filling in dishes without a crust. I also baked a half-batch of gingersnaps, for those who want something substantial with their mousse. And of course I'll top each dish with whipping cream just before serving (oops, there goes the "lighter" part).
Pumpkin mousse is an alternative for those who, for whatever reason, don't want the pie crust.
Wishing all in the US a happy Thanksgiving. And to those not celebrating a Thanksgiving holiday today, I am thankful for you and wish you a lovely day.
You have reminded me that my mother had a recipe for a crust-less pumpkin pie that was quite good. I'll have to dig that recipe out.
ReplyDeleteHappy Thanksgiving, Lili, to you and your family.
I have made the regular pumpkin pie recipe before (mine uses sweetened condensed milk) and poured it into a greased pie plate and it works out really well as a crustless pie. The pumpkin mousse is pretty and will look festive with whipping cream.
DeleteI coached my daughter through making a pumpkin pie yesterday. We had fun. I need to be better about getting her into the kitchen.
Happy Thanksgiving, all!
Hi Live and Learn,
DeleteI hope you and your family had a wonderful Thanksgiving!
Hi Kris,
DeleteIt sounds like your cooking day with your daughter was a lot of fun. Good job to both of you, your daughter for baking the pie and you for the coaching.
I hope you and your family had a lovely Thanksgiving.
Looks delicious! Hoping you had a lovely Thanksgiving Day with your family as well.
ReplyDeleteCat
Thank you, Cat. I hope you had a wonderful Thanksgiving as well, and that you've been able to rest after surgery. Hope you're feeling better and better with each passing day.
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