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Pumpkin Mousse Pie

kept bymlehet
recipe bySerious Eats

250 grams butter, softened
125 grams light brown sugar
2 eggs
500 grams all purpose flour
2 tablespoons powdered ginger
1/4 teaspoon salt
1 pint heavy cream, whipped to soft peaks and chilled
2 teaspoons powdered unflavored gelatin
1/4 cup water
15 ounces pumpkin puree
100 grams light brown sugar
1 tablespoon cinnamon
1 tablespoon powdered ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
pinch of salt
3 egg yolks
Optional: Additional heavy cream for whipping as a garnish



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