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Equipment Needed
- Oven
- Mixer
- Refrigerator
- Tart mold
Make It
Step 1
Preheat the oven to 400 degrees. In a medium bowl mix Marias Gamesa cookie crumbs, sugar, and salt until combined. Pour in melted butter and mix until the mixture resembles wet sand. Press into the bottom and up the sides of the pie plate.
Step 2
Place pie plate on a baking sheet and bake for 8 minutes until golden. Remove from the oven and place on a cooling rack to cool.
Step 3
Prepare the pumpkin mousse. In a large bowl (or in the bowl of a stand mixer) add pumpkin puree, vanilla, cinnamon, salt, pumpkin spice, and La Lechera. Beat on medium speed until combined and slightly fluffy. Set aside.
Step 4
In a separate bowl add heavy cream and maple syrup. Whip until medium peaks form. Add mascarpone cheese and whip for about 30 seconds.
Step 5
Fold the whipped cream mixture into the pumpkin mixture until combined. Pour into the cooled pie crust and spread evenly into the pie. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Step 6
Before serving, prepare the whipped topping. Add heavy cream, maple syrup, vanilla, and salt in a bowl. Whip until medium peaks form. Spread across the top of the dulce de leche pumpkin mousse. Slice and enjoy!
Ingredients
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