Pumpkin Banana Mousse Pie

Pumpkin Banana Mousse Pie – A Detailed recipe cooking. Time: 3 час. 20 minutes. Difficulty: easy Servings: 10 The recipes use measured containers 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:

The foundation

• 2 tbsp. Whole Grain Graham Crackers (14 crackers)
• 0.33 Art. Sahara
• 0.25 tsp ground cinnamon
• 110 gr. melted butter

Filling

• 0.5 tbsp. drinking cream 10%
• 420 gr. pumpkin puree
• 1 tbsp. brown sugar
• 0.75 tsp salt
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 3 very large yolks
• 2 tsp no gelatin flavoring
• 1 mashed ripe banana
• 1 tsp grated orange zest
• 0.5 tbsp. cold cream
• 2 tbsp. l Sahara

Decoration

• 1 tbsp. cold cream
• 0.25 Art. Sahara
• 0.5 tsp vanilla extract
• Orange zest, optional

Recipes with similar ingredients: shortbread cookies, bananas, cream, eggs, vanilla extract, pumpkin puree, nutmeg, cinnamon

Recipe preparation:

1. Preheat the oven to 170 ° C. Mix the crumbled cookies, sugar, cinnamon and melted butter in a bowl and well mix. Put the dough in a tart dish with a diameter of 30 cm with removable bottom and press firmly to the sides and bottom of the mold. Bake 10 minutes, then cool to room temperature.
2. For the filling, heat in a bowl in a water bath cream, pumpkin, brown sugar, salt, cinnamon and nutmeg, until the mixture is hot, about 5 minutes. Beat egg yolks in another bowl, mix a little hot pumpkin into the yolks to warm them and then pour the egg mixture back into the bowl on water bath and mix well. Heat the mixture for another 4-5 minutes until it begins to thicken, constantly interfering. Eggs should not to cook. Remove from heat.
3. Dilute gelatin in 0.25 tbsp. cold water. Add to pumpkin mix dissolved gelatin, banana and orange zest and mix well. Let cool. Whip the cream in the bowl. mixer with a whisk installed until soft peaks. Add sugar and continue whisking until solid peaks form. Caution pour whipped cream into the pumpkin mixture and pour it into the cooled basis. Let stand for 2 hours or all night to let the cake cool.
4. For decoration, whip the cream in the mixer bowl with set whisk to soft peaks. Add sugar and continue whisking until solid peaks form. handsomely squeeze or lay whipped cream on top with a spoon, sprinkle with desire, zest of orange. Serve Cold. Pumpkin Recipe pie with apple rim.