Pumpkin Mousse Pie with Rice Crust
This Success® Brown Rice pumpkin mousse pie with rice crust is a fun twist on a holiday favorite that everyone is sure to enjoy!
Ingredients
- 1 bag Success® Brown Rice
- 2 tbsp butter, melted
- 1/2 cup finely chopped pecans
- 1 tbsp brown sugar
- 1 egg, lightly beaten
- 1 1/2 cups heavy cream, divided
- 1/3 cup packed brown sugar
- 4 tsp plain gelatin
- 2/3 cup (5 oz) pure pumpkin purée
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 4 tsp powdered sugar
For crust
For filling
Instructions
Surprise your guests with this fluffy twist on a holiday favorite. The combination of our Success® Boil-in-Bag Brown Rice and pecan crust with the light and fluffy pumpkin filling will have your guests coming around for a second slice!
For crust:
Step 1
Prepare rice according to package directions. Allow to cool completely.
Step 2
Preheat oven to 375˚F. Brush a 9-inch pie plate with melted butter. Stir together rice, pecans, brown sugar and egg in a medium bowl until combined. Press into prepared pan. Bake for 15 to 20 minutes, or until set. Allow to cool completely on a wire rack.
For filling:
Step 3
Meanwhile, in a small saucepan set over medium heat, bring 1/2 cup cream, brown sugar and gelatin to a simmer. Cook, stirring, until sugar and gelatin dissolve. Whisk pumpkin purée, pumpkin spice and vanilla into cream mixture. Allow to cool completely.
Step 4
In a separate bowl, whip remaining cream and powdered sugar until stiff peaks form. Fold one-third of cream into pumpkin mixture, then fold in remaining cream.
Step 5
Spoon filling into prepared crust. Refrigerate for 4 to 6 hours, or until filling is firm and set.
Recipe Tip
Garnish pie with a sprinkle of chopped pecans and a pinch of pumpkin pie spice, if desired.
