A recipe by Eileen Gray · Baking Sense®
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Pumpkin Mousse Pie with Toasted Brown Sugar Meringue
Pumpkin mousse in a graham cracker-pecan crust, topped with toasted brown sugar Italian meringue. The yolks are cooked to 160°F and gelatin sets the mousse, so it chills firm enough to slice. Use water instead of bourbon for an...
- Total
- 3 hr 40 min
- Makes
- 10
- Ingredients
- 25
- Steps
- 18
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