Description

Tis the season for everything pumpkin, so why not try this no bake pie. It starts with a gingersnap crust, followed by a light, fluffy pumpkin mousse and garnished with whipped cream.

Ingredients

• Gingersnap Crust:
• 2 c. gingersnap crumbs*
• 5 T. salted butter, melted
• Mousse:
• 15 oz. canned pumpkin puree
• 8 oz. block cream cheese
• 1/2 c. light brown sugar, packed
• 1/4 t. pumpkin pie spice
• 1 T. vanilla paste
• pinch salt
• 1 c. heavy cream, whipped, which will make 2 c. whipped cream, or use an 8 oz. tub of whipped topping
• Garnish:
• whipped cream or whipped topping
• freshly grated nutmeg or pumpkin pie spice

Steps

1. Crust:
2. Use a fork to toss the gingersnap crumbs with the melted butter; toss until everything is evenly moistened.
3. Pat the crust into a buttered 10 inch pie plate, pressing down evenly on the bottom and up the sides. Use the bottom of a measuring cup to help flatten the crust. Refrigerate while continuing with the pie.