{"id":5930,"date":"2013-11-27T22:11:39","date_gmt":"2013-11-27T22:11:39","guid":{"rendered":""},"modified":"2019-04-16T12:37:22","modified_gmt":"2019-04-16T12:37:22","slug":"pumpkin-mousse-pie-with-gingerbread-cookie-crust-because-pilgrims-html-d2","status":"publish","type":"post","link":"https:\/\/laughfrodisiac.com\/2013\/11\/27\/pumpkin-mousse-pie-with-gingerbread-cookie-crust-because-pilgrims-html-d2\/","title":{"rendered":"Pumpkin Mousse Pie with Gingerbread Cookie Crust: Because Pilgrims"},"content":{"rendered":"
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\"Picture\" <\/a> <\/p>\n
<\/div><\/div>\n<\/div>\n
       Hey so apparently it’s Thanksgiving tomorrow! Did you know, because I kind of forgot. Hence I’m giving you my required Thanksgiving recipes and posts this late in the game. You have been looking at blogs for weeks now, inundated with recipes for stuffing, seitan roasts, pumpkin this and that. Bu if, like me, you are deciding today what to make for tomorrow, then make this! It’s easy and delicious and has pumpkin; what more could you ask for? Also, I’m pretty sure the Pilgrims didn’t eat it, which I think is a main criterion for Thanksgiving food.   
        Last week’s (ok, it might have been longer than that; I’m verrbizz) cookie pie crust was pretty amazing, so I decided to do the same sort of thing but with pumpkin pie. The proper cookie base for Thanksgiving\/pumpkin is, of course, gingerbread, so that’s what we’re making here. If you don’t like gingerbread (because I know some people don’t, bless their hearts), you can easily and deliciously sub this cinnamon cookie crust <\/a>in for this. If you don’t like pumpkin, I’m very sorry. <\/div>\n
<\/div>\n
PUMPKIN MOUSSE PIE <\/font>
WITH GINGERBREAD COOKIE CRUST<\/font><\/div>\n
\n
\n
\n\n\n\n
\n
For the gingerbread cookie crust:<\/font><\/em>
Ingredients:<\/span><\/p>\n
    \n
  • 2\/3C sugar<\/li>\n
  • 1\/3C + 1T brown sugar<\/li>\n
  • 1\/2C canola oil<\/li>\n
  • 1t vanilla<\/li>\n
  • 1\/3C almond milk<\/li>\n
  • 3T molasses<\/li>\n
  • 1t cinnamon<\/li>\n
  • 1t ginger<\/li>\n
  • 1\/2t nutmeg<\/li>\n
  • 1t baking powder<\/li>\n
  • 1\/2t baking soda<\/li>\n
  • 1\/2t salt<\/li>\n
  • 2C flour<\/li>\n<\/ul>\n

    Directions:<\/p>\n

      \n
    1. Preheat the oven to 350°. <\/li>\n
    2. In a large mixing bowl, mix your sugars, oil, molasses, milk, and vanilla for a few minutes, until it is thick and caramel-like. <\/li>\n
    3. Add the rest of your ingredients and mix well. <\/li>\n
    4. Press the mixture into a pie dish, and bake for 15-17 minutes. <\/li>\n
    5. Let cool (seriously, let it cool). It will puff up like whoa but we like that! And it’ll fall as it cools. <\/li>\n<\/ol>\n

      For the pumpkin mousse:<\/font><\/em>
      Ingredients: <\/p>\n

        \n
      • 1 can (15 oz.) pureed pumpkin <\/li>\n
      • 16 oz. silken tofu (I used one container of the water-packed variety)<\/li>\n
      • 1t cinnamon<\/li>\n
      • 1t vanilla extract<\/li>\n
      • 1T coconut oil<\/li>\n
      • 1\/2C sugar<\/li>\n
      • 1\/4C maple syrup, agave, or mixture of the two<\/li>\n<\/ul>\n

        Directions:<\/p>\n

          \n
        1. Blend all ingredients in a blender until smooth. Taste for sweetener. (It makes more than will probably fit in your crust, so save the rest as a separate mousse. Or an ice cream base!) <\/li>\n<\/ol>\n

          Assembly:<\/p>\n

            \n
          1. Pour the pumpkin mixture into the cooled pie crust. It’ll be thin, so let it set in the fridge for several hours or until, well, until tomorrow! <\/li>\n<\/ol>\n

            <\/div>\n<\/td>\n

\n
\n
\"Picture\" <\/a> <\/p>\n
Precooked coooookie crust (you know what I’m saying that like, right? Like a certain cereal).<\/div><\/div>\n<\/div>\n
\n
\"Picture\" <\/a> <\/p>\n
It’s super puffy at first, like level with the sides…<\/div><\/div>\n<\/div>\n
\n
\"Picture\" <\/a> <\/p>\n
…but then it falls a bit<\/div><\/div>\n<\/div>\n
\n
\"Picture\" <\/a> <\/p>\n
Using my London tube map dishcloth in honor of their lack of Thanksgiving over there.<\/div><\/div>\n<\/div>\n
\n
\"Picture\" <\/a> <\/p>\n
It’s starting to remind me of an egg yolk. Not my intention.<\/div><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a> <\/p>\n
It’s pretty pretty, yes? (I meant the first pretty like ‘somewhat’, not like an idiot.)<\/div><\/div>\n<\/div>\n

<\/span>\"Picture\"<\/a>Side boob<\/span><\/span> <\/p>\n

         I can’t share a picture of a piece of the pie, because I can’t touch it until tomorrow. Oh well. The mixture was delicious! Because of the simple components of the mousse, authentic pumpkin flavor comes through, not just the fall spices of ‘pumpkin-flavored’ stuff. If you like that sort of thing, this is for you! I don’t think you can go wrong with this combination of pumpkin and gingerbread. Happy Thanksgiving! Eat lots of vegan food, and good luck with anti-vegan comments from relatives. Or really any comments. <\/div>\n
<\/hr>\n","protected":false},"excerpt":{"rendered":"

       Hey so apparently it’s Thanksgiving tomorrow! Did you know, because I kind of forgot. 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