Creamy and Spiked
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Author: Renée S. Status: published Published: Dec 17,2008 license cc-by-nc-nd
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Share on TwitterThis was the prime opportunity for me to use my "homemade" vanilla extract (Tahitian vanilla beans soaked in brandy - I'd been doing so since last year). It was well worth the wait and I can't wait to use more of that good stuff in deserving desserts!
The pumpkin and spice filling was airy, light but thick, and utterly delicious. Big success!
Using the pumpkin chiffon recipe from Anna Olson's pumpkin chiffon pie recipe, but omitted the pastry crust that the recipe called for. In fact, chef Olson suggests that the pumpkin chiffon filling can be served as a mousse topped with toasted pecans as a different dessert (which I also did with leftover mousse). I paired my pie filling instead with an aromatic and buttery graham cracker crust (I love graham cracker crusts, and perhaps my recent cravings for a good cheesecake which I'll have to remedy in my kitchen/oven with a great graham crust had to do with this). I also made the pies in generous individual springform pans. :)
I found the luxuriously creamy brandy-spiked pumpkin chiffon ethereal, excellent by the spoonful, likened to whipped pumpkin scented ice cream. The sprinkle of toasted pecans gave body and crunch to the mousse, and was also a nice addition to the naked looking pie tops.
