Spiced Pumpkin Pie with Chocolate Pinon Nut Streusel Recipe

Recipe by Martin Rios

Watch how to make this recipe.

• Yield: Serves 8
• Nutritional Analysis Per Serving (Serving Size 1 of 8 servings): Calories 940, Total Fat 60 g, Saturated Fat 24 g, Carbohydrates 91 g, Dietary Fiber 7 g, Sugar 61 g, Protein 16 g, Cholesterol 227 mg, Sodium 105 mg

Biscuit Cake:

• 4 ounces almond paste
• 1 egg
• 1 ounce powdered sugar
• 1 teaspoon vanilla paste
• 2 egg yolks
• 2 ounces flour
• 1 ounce butter, melted
• 3 egg whites
• 2 ounces sugar

Pumpkin Pie Mousse:

• 6 ounces sugar
• 2 ounces water
• 4 egg yolks
• 9 ounces pumpkin puree
• 1 tablespoon vanilla paste
• 1 tablespoon pumpkin spice
• 3 Gelatin Sheets, bloomed
• 9 ounces heavy cream
• 1 pinch salt

Chocolate-Pinon Nut Streusel:

• 5 ounces flour
• 4 ounces almond meal
• 6 ounces sugar
• 6 ounces cold butter, cut into small pieces
• 2 tablespoons cocoa powder
• 6 ounces Pinon nuts, toasted
• 1 pinch salt

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1. For the cake: Using the paddle attachment in a mixer, blend the almond paste, egg, powdered sugar, and vanilla paste until smooth and free of lumps. Gradually add the egg yolks, mixing well after each addition. Switch to the whisk attachment and whisk for 6-8 minutes. Gently fold in the flour, then the melted butter.
2. Whisk the egg whites and sugar together until soft peaks form, creating a meringue. Carefully fold the meringue into the batter. Spread the mixture thinly onto a baking sheet and bake at 375 degrees F for about ten minutes.
3. For the mousse: Heat the sugar and water until it reaches a glucose or syrup-like consistency. In a mixer, whisk the egg yolks until pale and thick. Slowly pour in the sugar/water syrup while whisking until the mixture cools to room temperature.
4. Warm the pumpkin puree with the vanilla paste and pumpkin spice. Stir in the gelatin and blend thoroughly. Whip the heavy cream until it forms soft peaks. Fold the pumpkin mixture into the egg yolk mixture, then gently fold in the whipped cream. Pour this mousse over the biscuit cake layer.
5. For the streusel: Place all ingredients in a food processor and pulse until the mixture resembles coarse cornmeal. Spread the streusel onto a silpat-lined baking sheet and bake at 300 degrees F until crisp and dry, about fifteen minutes. Let cool, then break into small pieces.
6. For Serving: Cut the mousse pie into eight squares and top each with the chocolate-pinon nut streusel. This dessert can be served with a scoop of vanilla ice cream, if desired. Delight your guests with this irresistible layered treatperfect for fall gatherings!