11/19/2022
I've never liked pumpkin pie, but I do love pumpkin. Luckily, years ago I came across a recipe for Pumpkin Mousse Torte that blew me away and has been my go-to for Thanksgiving dessert, as well as other special occasions The recipe was originally printed in the Chicago Tribune Sunday Magazine on Nov 10, 1991. I've included a link to the original recipe. But if you cannot access it, I'm including the recipe here. Enjoy!
1/2 c unsalted butter (1 stick).
1/2 c milk
1 pck cream cheese 8 oz. (room temp)
5 eggs (room temp) (separate 3 of them).
1 3/4 c crushed graham crackers
2 c sugar
1 can (15 oz) solid-pack pumpkin (Libby’s is preferred)
1 packet gelatin dissolved in 1/4 c cold water
1 tsp cinnamon
1/2 tsp salt
Preheat oven to 350
Combine 1/2 c melted butter, graham cracker crumbs, and 1/3 c sugar. Line bottom of 9" springform pan with crust.
Set aside.
Beat 3/4 c sugar and cream cheese till smooth. Mix in 2 beaten eggs til smooth. Pour on top of crust.
Bake 18-20 min. Set aside to cool.
While above is baking:
In heavy saucepan, combine pumpkin, 3 egg yolks, 1/2 c sugar, 1/2 c milk, 1/2 tsp salt, and 1 tsp cinnamon. Put over med heat. Stir till bubbling. Take off heat. Stir in dissolved gelatin, set aside to cool.
When both items are cool (room temp):
Beat 3 egg whites till frothy, add 1/4 c sugar, beat till shiny and stiff but not dry. Gently fold egg whites into pumpkin mixture.
Pour over cheesecake. Smooth top. Chill overnight.
Remove from springform pan, top with whipped cream if desired. (Can be made days ahead...keep wrapped and chilled).
https://www.chicagotribune.com/news/ct-xpm-1991-11-10-9104110276-story.html
