Pumpkin Apple Brandy Mousse Tart
Thanksgiving is already here. I believe we must be thankful every day,
although I love that this time of year, we are all reminded to be thankful
together. I am extremely thankful to have found the dairyland of Wisconsin. I
am proud to be a part of this community and I am a big advocate of giving
back. There are many ways to give back to our community. One of the
easiest ways to give back is supporting local businesses. This holiday
season consider buying local products when shopping for holiday meals and
gifts. It does make a difference in our local economy and you will be sharing
the best of Wisconsin with your loved ones.
This recipe is truly easy to make, doesn’t require a lot of time, and it's best
when made ahead. Score! It’s just what you need when planning your
Thanksgiving feast! The mousse is creamy and smooth, with a hint of
orange, spices, and apple brandy; over a graham cracker crust that adds a
perfectly crunchy bite. The tart crust bakes in 10 minutes and the mousse is
made on the stovetop, freeing time and space in your oven. A perfect
alternative to a pie that will make you want more, that's for sure!

(You will need an 11-inch tart pan, preferably with a removable bottom. You
could use a pie pan too)  
For the crust
14 graham crackers
1/2 cup organic sugar
1/4 teaspoon cinnamon
1 stick butter, melted  
For the mousse
1/2 cup whole milk
15 oz. can pumpkin puree
1 cup dark brown sugar, lightly packed
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
4 large egg yolks
2 tablespoons unflavored gelatin (1 package)
1/4 cup apple brandy
Zest of 2 oranges
1/2 cup heavy whipping cream  
For the decoration (optional)
1 cup cold heavy whipping cream
1/4 cup honey
1/2 teaspoon vanilla extract

Make the crust
Preheat the oven 350º F
In a food processor, add the graham crackers, sugar, and cinnamon and
pulse few times, until the crackers have crumbled. Transfer to a bowl. Add
melted butter and combine well. Alternatively, you can crumb the crackers
by placing them in a zip lock bag and using a rolling pin. In that case,
combine sugar and cinnamon with the crumbs in a bowl before adding the
melted butter. Pour the mixture into an 11-inch tart pan and press evenly to
cover the bottom and pushing down the sides. Bake for 10 minutes and cool
at room temperature.  

Make the mousse
Set a heatproof bowl over a pan of simmering water making sure the bowl
doesn’t touch the water. To the bowl add milk, pumpkin puree, brown sugar,
salt, and pumpkin pie spice. Whisk and heat for 5 minutes. In the meantime,
in a small bowl whisk the egg yolks. Stir some of the hot pumpkin mixtures
into the egg yolk, to bring them to the same temperature, then pour the egg
mixture back into the double boiler and stir well. Heat the mixture over the
simmering water until it begins to thicken, about 5 minutes, stirring
constantly to avoid the eggs to scramble.

Remove from the heat.  
Dissolve the gelatin in the apple brandy. Add gelatin-brandy and orange zest
to the pumpkin mixture, mix well. Set aside to cool.  
Whip the heavy cream until soft peaks form, you can use an electric mixer
making sure not to over whip. Carefully fold the whipped cream into the
pumpkin mixture and pour it over the cooled tart shell. Chill for 2 hours or
For the decoration (optional)
Whip the heavy cream until soft peaks form, add the honey and vanilla, and
continue to whisk until you have firm peaks. Spoon the whipped cream onto
the tart. Serve any leftover whipped cream on the side. Serve chilled.
Happy Thanksgiving!

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