Fluffy pumpkin pie

[anna]

Crust:
1 ½ cups graham cracker crumbs, about 11 full crackers
1 Tbsp sugar
½ tsp kosher salt
6 Tbsp unsalted butter, melted

Filling:
1 cup pumpkin puree
1 can (13.4oz) dulce de leche**
2 tsp cinnamon
2 tsp vanilla bean paste
½ tsp ground ginger
½ tsp diamond crystal kosher salt
¼ tsp freshly grated nutmeg
⅛ tsp ground cloves
¾ cup heavy cream
2 Tbsp pure maple syrup
8 oz mascarpone cheese, room temperature***

Whipped Cream Topping:
¾ cup heavy cream
1-2 Tbsp pure maple syrup, depending how sweet you’d like it
½ tsp vanilla bean paste
¼ tsp diamond crystal kosher salt, or to taste

Preheat the oven to 400 F.
Add graham crackers to a food processor and pulse into a fine crumb. Add in sugar, salt and butter and pulse until combined.
Press into a deep dish pie plate to cover the bottom and all the way up the sides. Press the crust so that it just holds together. You don’t want to compact it too much or the crust will be hard to cut into when serving.
Bake crust 8-10 minutes until lightly golden and aromatic. Let the crust fully cool.
While the crust cools, prepare the filling. Add pumpkin, dulce de leche, cinnamon, vanilla, ginger, salt, nutmeg, and cloves to a large bowl. Using an electric mixer, whip until combined. Set aside.
In a medium bowl, add heavy cream and maple syrup. Whip to medium peaks. Add in room temperature mascarpone and whip until combined and whipped. This should take about 30 seconds to come together. Be careful not to over-whip once the mascarpone is added, as the cheese can separate. This mixture should be quite stiff.
Gently fold mascarpone mixture into the pumpkin mixture.
Add mousse to the cooled crust and spread out evenly. Cover gently with plastic wrap and let chill in the refrigerator for at least 8 hours, overnight is best. Keep refrigerated until ready to serve.
When you are ready to eat, prepare the whipped cream topping. Add everything to a medium bowl and whip to medium peaks. Add to the top of the chilled pie and spread out in an aesthetic fashion. Slice and enjoy!

[Katied]

I learned most everything I know from cooking watching early 2000s food network and I remember the chefs teaching techniques and the science. I feel like it’s mostly game shows these days but I feel like you would be such a good host of an educational and fun show!

[lifeofatruckerswife]

I could watch this lovely ladies content all day!!! Just her mannerisms is comforting

[ponchodaboss]

Shut the front door! That looks amazing.

[VannaWhiite]

Never seen a pumpkin pie made this way, I make one every year but ofcourse w/eggs and baked. I am going to try this. Looks amazing and easy.

[abandoned__]

this is so cosy . i love it here . i might just stay for a little while

[tentpeglady]

I love how gentle and cozy you’re channel is! This looks so yummy!

[madden]

That looks phenomenal 😍 I’ve never had a fluffy pumpkin pie 🤤

[KatrielMills-vz]

Sorry if this sounds weird but your voice is so pretty

[summerf]

Ok I legit just changed my pumpkin pie recipe from the one I was gonna make to this one. Can’t wait to see what everyone thinks!!!

[christinem]

Almost like a play on a pumpkin cheesecake

[tarras]

I think that You are Absolutely Amazing Cook I Can’t Wait to See Your Cookbook 😊and Thank you for Sharing and Happy Thanksgiving 🦃🍁

[menegg]

Pre ordered your book. Looking forward to it 😁

[mimimcgee]

Can’t wait to try this! I don’t like eggs so this is perfect! Thank you :)

[malvarado]

This pie looks amazing. I can't wait to try this one. Thanks Hailee.❤

[ktcat]

❤This pie looks incredibly delicious!!❤😊

[vvade]

I’m totally making this for thanksgiving. Thanks!!

[cait]

I saw this on my feed yesterday and just made it today. It’s in the fridge and I can’t wait to try it tomorrow

[nicolemarie.beauty]

I love that this pie doesn’t have egg! For people with egg allergies.

[tammymillner]

I love pumpkin pie! Will be making this.