Frozen Pumpkin Spice Latte Mousse Tart
Makes: Serves 10
Walnut Crust, fully baked in a 10-inch fluted loose bottom tart pan and cooled
  • 1 ½ cups heavy cream, divided
  • ⅔ cup sugar
  • 5 large egg yolks
  • 1 cup plus 2 tablespoons canned pumpkin purée
  • 2 tablespoons bourbon or rum
  • 1 ¼ teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • ¾ cup chilled heavy cream
  • 1 ½ tablespoons sugar
  • Pastry bag and star tip such as a Wilton 1M
  • Pumpkin pie spice
  1. For the Mousse: Make sure crust is baked and cooled and ready to fill. Whisk together ¾ cup of cream, sugar, and egg yolks in heavy saucepan. Cook over medium-low heat, whisking often, until thickened to a pudding consistency. Transfer mixture to large bowl. Whisk in pumpkin, bourbon, pumpkin pie spice, vanilla and salt. Chill until cool to the touch, about 30 minutes.
  2. Whip remaining ¾ cup cream in a clean bowl until soft peaks form. Fold whipped cream into pumpkin mixture and scrape into prepared crust, smoothing top with a small offset spatula. If you want to freeze for up to 3 days, leave it ungarnished and freeze it at this point. Once firm, you can cover with plastic wrap.
  3. For the Topping: At least 6 hours before serving or up to 1 day ahead, unmold the tart and apply the topping. The pan might be frozen to the crust. To unmold, soak a clean kitchen towel in hot water, wring it dry and wrap it around the outside of the tart pan. Alternately I have used a propane torch (carefully) to warm the metal. The tart should unmold easily. Place on a display platter. Whip the cream and sugar until slightly firm peaks form. Scrape into pastry bag fitted with tip and pipe decorative pattern (I did a lattice). Freeze tart at least 6 hours or overnight. Right before serving sprinkle with extra pumpkin pie spice. Serve immediately.
Recipe by Bakepedia at