Pie with pumpkin mousse without baking – a detailed recipe preparations. Nutritional value of one serving: (12 total) Calories 279, total fat 8.5 g, saturated fat g., proteins 7 g., carbohydrates 44 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 4 час. 45 minutes Difficulty: medium Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pie
- 230 gr. crunchy hard gingerbread cookie cracked on pieces (about 2.5 tbsp.)
- 2 tbsp. l vegetable oil
- 1/3 Art. plus 2 tbsp. l light brown sugar
- 1 tbsp. pumpkin puree
- 1 tsp vanilla extract
- 3/4 tsp seasonings for pumpkin pie
- 1 liter vanilla frozen yogurt, softened
- Maple syrup milk cream, see recipe below
Maple Syrup Milk Cream
- 1 and 3/4 tsp no gelatin flavor
- 2 tbsp. l water
- 1 tbsp. 2% skim milk
- 1/4 Art. maple syrup
- 1/2 tsp vanilla extract
Recipes with similar ingredients: pumpkin puree, shortbread cookies, seasoning for pumpkin pie, brown sugar, maple syrup, vanilla extract, milk, yogurt, gelatin
Recipe preparation:
- Preheat the oven to 180 ° C. In a bowl of a food processor, mix gingerbread cookie, butter and 2 tbsp. l brown sugar; Grind before the formation of small crumbs. Spread the mass along the bottom and walls 23 cm round cake pans. Bake the cake to until a golden brown crust forms, from 10 to 15 minutes. Cool completely on a wire rack.
- In a large bowl, mix pumpkin puree, vanilla, seasoning for pumpkin pie and the remaining 1/3 tbsp. brown sugar; add frozen yogurt and mix again. Fill with filling chilled cake cake and freeze to harden, about 3 hours. Wrap tightly with plastic wrap and store in freezer before serving.
- When ready to serve, put the cake in the refrigerator, to soften a little, about 30 minutes. Garnish with maple cream syrup, optional. Dairy cream with maple syrup: B in a medium bowl, mix gelatin with water; let stand until swells, about 5 minutes. In a small saucepan, heat the milk to steam formation. Mix hot milk with gelatin, maple syrup and vanilla. Put a bowl of milk in ice water and cool by stirring occasionally until mixture begins harden at the edges for about 15 minutes. Using a hand mixer, whisk the mixture of milk at high speed until thick and airy consistency, about 8 minutes. Put the cream on top of the pie in the form of curls like meringues and serve.
