Mini Pumpkin Pie Mousse Cups with a Pretzel Crust
To make the crust:
- Preheat oven to 325°F
- Place the pretzels in a food processor and blend until coarsely ground—ending up with about 2 cups of crushed pretzels. Add the melted butter and sugar, and pulse until evenly blended. Divide the crust mixture evenly between 5 to 8 mini baking dishes approximately 4 inches wide, such as mini pie plates, ramekins or tart pans. Use the back of a spoon to press the crust into an even layer on the bottom and sides of the baking dishes.
- Place the dishes on a rimmed baking sheet and bake for 12 to 15 minutes, until golden brown. Set aside and cool completely.
To make the filling:
- In a medium heatproof bowl, combine the eggs and egg yolks, whisking until smooth and blended. Set aside.
- In a medium saucepan, combine the pumpkin, evaporated milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice and salt, and stir to combine. Set over medium heat and stir occasionally until steamy and almost simmering. Fill a ladle with the hot mixture, then slowly pour it into the bowl with the eggs, whisking constantly—this tempers the eggs so they do not scramble when added to the pan. Pour the egg mixture back into the pan, continuing to whisk constantly, then cook until thickened, about 1 to 2 minutes, or until a thermometer reads 160-170°F. Remove from heat.
- Set a fine-mesh strainer over a heatproof mixing bowl. Pour the pumpkin custard into the bowl through the strainer, using a silicone spatula to press the mixture through, removing any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Chill completely, 3 to 4 hours.
- Once the custard is chilled, make the whipped cream. Place a mixing bowl and beaters in the freezer for 10 minutes to chill. Then remove from the freezer and pour the cream into the chilled bowl. Beat on high speed until the mixture is fluffy and holds soft peaks when the beaters are lifted, 3 to 4 minutes. Fold the whipped cream into the pumpkin custard, using a silicone spatula to gently stir just until no streaks of white remain.
- Spoon the mousse into the cooled crusts, spreading into an even layer in each one. Cover the pies and keep refrigerated until chilled and ready to serve, up to 24 hours.
- Make the whipped cream garnish. Place a mixing bowl and beaters in the freezer for 10 minutes to chill. Remove from the freezer and pour the cream and powdered sugar into the chilled bowl. Beat on high speed until the mixture is fluffy and holds soft peaks when the beaters are lifted, 3 to 4 minutes. Use immediately, or store covered in the refrigerator for up to 24 hours.
- Top each mini pie with a generous dollop of whipped cream, a mini pretzel and a pinch of cinnamon. Serve immediately, and enjoy!
Recipe and image courtesy of @husbandsthatcook.