Pumpkin Mousse Pie

Ingredients:

1 Graham cracker pie crust

1 1/2 cups Cold Heavy cream

1/4 cup Cold Whole milk

1 tsp. Unflavored, granulated gelatin

1(15 oz.) can Pumpkin puree(not pumpkin pie filling)

3/4 cup Sugar

1/2 tsp. Ground ginger

1/2 tsp. Freshly grated nutmeg

1 1/2 tsp. Vanilla extract

1/2 tsp. Salt

Tools:

Stand mixer

Mixing bowl

Measuring cups

Measuring spoons

Whisk

Small saucepan

Rubber spatula

Bake the pie crust according to the instructions on the package or the recipe. Let it cool.

Chill a metal bowl and whisk attachment from a stand mixer in the freezer for 15 minutes.

Pour the heavy cream in the chilled metal bowl and beat on medium-high speed until it forms medium peaks.

Pour the milk in a small saucepan and sprinkle in the gelatin. Let it sit for 10 minutes. Then, heat it over low heat for 2 minutes(do not boil). Remove from heat.

In a medium bowl, whisk together the pumpkin puree, gelatin mixture, sugar, ground ginger, nutmeg, vanilla extract and salt until well combined. Gently fold in the whipped cream to thoroughly incorporate. Spoon the mousse mixture into the prepared pie crust and spread it out evenly. Cover with plastic wrap and refrigerate for 4 hours. Decorate with candied orange peel, spiced nuts, pumpkin seeds or sprinkle some ground cinnamon on top. Serve and enjoy.