No Bake Pumpkin Mousse Pie
Recipes Desserts Holidays Quick and Easy Seasonal cooking
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
Directions
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Crust:
Use a fork to toss the gingersnap crumbs with the melted butter; toss until everything is evenly moistened.
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.
Pie:
Blend together the cream cheese, pumpkin puree, brown sugar, spice, vanilla, and salt. It's easy in a food processor because it purees everything really smooth and you can start with cold cream cheese. Or, if using a stand mixer or an electric mixer, you must start with very soft cream cheese to avoid lumps.
Fold in the 2 c. whipped cream or the tub of whipped topping until no streaks are left. Fold gently so that the whipped cream doesn't deflate.
Turn the mousse into the crust, spreading out to the edges. Give the surface a swirled effect, or smooth just it out, whatever is preferred.
Cover with aluminum foil, tenting the foil up so it doesn't ruin the surface of the pie. Refrigerate for 6 hours but it's best overnight. Place in the freezer to hasten the chilling if necessary.
Garnish:
Serve, garnished with whipped cream or whipped topping and a dash of grated nutmeg or pumpkin pie spice.
10 servings.
*Use a food processor to grind gingersnaps or place them in a baggie and use a rolling pin to crush them to a fine consistency.