Pumpkin Spice Mousse Pie
Pie Dough:
2 cups brown Rice flour
1/2 cup Tapioca Flour
1/2 cup arrow root flour
1 Tbsp xanthum gum
1/2 tsp sea salt
1 cup butter (chilled and cut into slices)
1/2 cup water
Dough:
To roll out the pie crust, use a cheesecloth (the cheesecloth I use is a tight close weave) that has been sprinkled well with some of the Amazing flour mix. Then place the ball of dough on the cheese cloth and proceed by folding the remaining cheesecloth over the top of the dough. (note: the top of the cheesecloth will also need to be floured to prevent it from sticking to the cloth.) Then roll out the dough to the desired thickness and gently pull the cheesecloth off of the top of the dough. (If you floured the cheesecloth o the cloth will come off easily) Then while picking up the cheesecloth you can transfer the dough easily to your pie pan by simply placing the dough into your pie pan with the dough side down and the cloth side up then simply gently pull back the cheesecloth and continue.
Once the pie dough is in your pan continue to mold your dough and crimp the edges around the top of the pie pan. Then prick the bottom of the pie dough with a fork in several places, this allows the dough to breath.
Bake the pie shell at 350 degrees for 15-20 minutes, just until the top edges start to turn a pretty light golden color. Remove from the oven and allow the crust to cool thoroughly before adding you fillings.
Filling:
2, 8 oz. pkg. Organic Cream Cheese softened (to room temperature)
1 cup packed Organic brown sugar
½ cup organic canned pumpkin puree
1/8 tsp cloves
1 tsp pumpkin pie spice
¼ tsp ginger
½ tsp cinnamon
2 teaspoons Organic wheat/gluten free vanilla extract
1 pint Organic Heavy Whipping Cream
Once the Cream Cheese has softened to room temperature beat it on medium high in an electric mixer until no lumps remain. Next add in the brown sugar, pumpkin puree, cloves, pumpkin pie spice, ginger, cinnamon and vanilla. Mix until all are thoroughly incorporated. Then pour in the pint of Organic Heavy Whipping Cream and begin by mixing on low then gradually increasing your mixers speed until the mixer is on high. Continue mixing on high until the cream thickens and has combined completely with the cream cheese mixture.
The mixture should be thick when done.
Spoon into your completely cooled pie shell and refrigerate for 1 hour. Then top with the topping before serving.
Topping:
1 pint Organic Heavy Whipping Cream
1 tsp Organic Vanilla extract
½ cup packed Organic brown sugar
Add the cream, vanilla and brown sugar into an electric mixer and whip until the cream is stiff.
Lastly, drop by spoonfuls on top of the filling, chill, then serve
Note: When using spices it is important to ensure they are Gluten Free.
Amazing flour Mix:
2 cups brown rice flour (gluten free)
½ cup Tapioca Flour
½ cup Arrowroot Flour
1 Tbsp Xanthum gum
Mix well and store in an airtight container