Pumpkin Mousse Pie with Rice Crust

Made with a pecan rice crust, this rich and creamy pumpkin pie with a no-bake filling is sure to please any holiday crowd.

Prep Time:

20 minutes

Total Time:

35 minutes (+ 4 hours chilling time)

Serves:

6

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Ingredients

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product-img
Brown Rice

Instructions

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  • Crust: Prepare rice according to package directions. Let cool completely.

  • Preheat oven to 375˚F. Brush a 9-inch pie plate with melted butter. Stir together rice, pecans, brown sugar, and egg until combined; press into prepared pan. Bake for 15 to 20 minutes or until set. Let cool completely on rack.

  • Filling: Meanwhile, in small saucepan set over medium heat, bring 1/2 cup cream, brown sugar, and gelatin to simmer; cook, stirring, until sugar and gelatin dissolve. Whisk together cream mixture, pumpkin purée, pumpkin spice, and vanilla. Let cool completely.

  • In separate bowl, whip remaining cream and powdered sugar until stiff peaks form; fold one-third into pumpkin mixture, then fold in remaining cream.

  • Spoon filling into prepared crust. Refrigerate for 4 to 6 hours or until filling is firm and set.


Recipe Tips

Garnish pie with a sprinkle of chopped pecans and a pinch of pumpkin pie spice if desired.

Tags

Dessert
American
15 minutes or less
Holiday
Brown Rice
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