Thanksgiving Day is already here. I believe we must be thankful every day, although I love that this time of year we are all reminded to be thankful together. I am extremely thankful to have found the dairyland of Wisconsin. I am proud to be a part of this community and I am a big advocate of giving back. There are many ways to give back to our community, one of the easiest way to give back is supporting local businesses. This holiday season, consider buying local products when shopping for holiday meals and gifts. It does make a difference in our local economy and you will be sharing the best of Wisconsin with your loved ones.
I am very excited to share this recipe sponsored by Sassy Cow Creamery. Our family particularly loves Sassy Cow products in our house, as well as the visits to the farm for summer ice cream (see pictures below). They offer a variety of organic and traditional dairy products that come from family owned farms through several generations. When you buy their products, you know that you are supporting local families that put a lot of love and care in delivering the best quality dairy products for you and your family. You can find Sassy Cow milk products and ice cream in over 75 retail stores across Wisconsin and Illinois, for an entire list of retailers check out their website.
This Pumpkin Apple Brandy Mousse Tart recipe is truly easy to make, it doesn’t require a lot of time, and it’s best when made ahead. Score! Just what you need when planning your Thanksgiving feast! The mousse is creamy and smooth, with a hint of orange, spices, and apple brandy; over a graham cracker crust that adds perfectly crunchy bite. The tart crust bakes in 10 minutes and the mousse is made on the stove top, freeing time and space in your oven. A perfect alternative to pie that will make you want more, that’s for sure!
(You will need a 11-inch tart pan, preferably with a removable bottom, although you could use a pie pan too)
For the crust:
14 graham crackers
1/2 cup organic sugar
1/4 teaspoon cinnamon
1 stick butter, melted
For the mousse:
1/2 cup Sassy Cow whole milk
15 oz. can pumpkin puree
1 cup dark brown sugar, lightly packed
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
4 large egg yolks
2 tablespoons unflavored gelatin (1 package)
1/4 cup apple brandy
Zest of 2 oranges
1/2 cup cold Sassy Cow heavy whipping cream
For the decoration
1 cup cold Sassy Cow heavy whipping cream
1/4 cup honey
1/2 teaspoon vanilla extract
Make the crust:
Preheat the oven 350º F
In a food processor add the graham crackers, sugar, and cinnamon and pulse few times, until the crackers have crumbled. Transfer to a bowl. Add melted butter and combine well. Alternatively, you can crumb the crackers by placing them is a zip lock bag and using a rolling pin, in that case, combine sugar and cinnamon with the crumbs in a bowl before adding the melted butter. Pour the mixture into an 11-inch tart pan and press evenly to cover the bottom and pushing down the sides. Bake for 10 minutes and cool at room temperature.
Make the mousse:
Set a heat proof bowl over a pan of simmering water. To the bowl add milk, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Whisk and heat for 5 minutes. In the meantime, in a small bowl whisk the egg yolks. Stir some of the hot pumpkin mixture into the egg yolk, to bring them to the same temperature, then pour the egg mixture back into the double boiler and stir well. Heat the mixture over the simmering water until it begins to thicken, about 5 minutes, stirring constantly to avoid the eggs to scramble. Remove from the heat.
Dissolve the gelatin in the apple brandy. Add gelatin-brandy and orange zest to the pumpkin mixture, mix well. Set aside to cool.
Whip the Sassy Cow heavy cream until soft peaks form, you can use an electric mixer making sure not to over whip. Carefully fold the whipped cream into the pumpkin mixture and pour it over the cooled tart shell. Chill for 2 hours or overnight.
For the decoration:
Whip the Sassy Cow heavy cream until soft peaks form, add the honey and vanilla, and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream on the tart. Serve any left whipped cream on the side. Serve chilled. Enjoy!
Disclosure: This post was sponsored by Sassy Cow Creamery. I was compensated to create this recipe. I only collaborate with brands that I love and trust. All opinions are my own. Thank you for supporting my work.