Pumpkin Mousse Pie
User Reviews
5
Pumpkin Mousse Pie
Description
This Pumpkin Mousse Pie combines a crushed gingersnap crust with a fluffy mousse filling. The crust is made by mixing gingersnap crumbs with melted butter, then pressing it into a pie dish to provide a spiced, crunchy base. The mousse filling blends pumpkin puree with cream cheese, brown sugar, pumpkin pie spice, vanilla paste, and a pinch of salt. Whipped cream is gently folded in to create a light, airy texture without deflating the mousse.
The mousse is prepared by pureeing ingredients for smoothness, with cream cheese softened to prevent lumps. After assembling, the pie surface can be smoothed or swirled for presentation. The final pie can be chilled to set before serving and garnished with extra whipped cream and grated nutmeg or spice to complement the pumpkin flavor.
For best results, use a food processor to crush gingersnaps finely to ensure an even crust consistency. The preparation can be adjusted to soften cream cheese appropriately to avoid lumps and achieve a creamy filling texture.
Ingredients
gingersnap crust
- 2 cups gingersnap crumbs
- 5 Tbsp butter salted, melted
mousse
- 15 ounces pumpkin puree canned
- 8 ounces cream cheese brick style
- 1/2 cup light brown sugar packed
- 1/4 tsp pumpkin pie spice
- 1 Tbsp vanilla paste
- pinch salt
- 1 cup heavy cream whipped; equals about 2 cups whipped cream or 8 oz tub whipped topping
garnish
- Whipped Cream see my recipe for whipped cream here, or whipped topping
- nutmeg freshly grated; or pumpkin pie spice
Instructions
crust
- Toss the gingersnap crumbs with the melted butter, I like to use a fork. Toss until everything is evenly moistened.
- Pat the crust into your buttered pie plate, pressing down evenly on the bottom and up the sides. You can use the bottom of a measuring cup to help flatten the crust. Put in the refrigerator while you continue with the pie.
pie
- Blend together the cream cheese, pumpkin, brown sugar, spice, vanilla, and salt. I do this in a food processor because it purees everything super smooth and you can start with cold cream cheese. If you want to use a stand mixer or an electric mixer you will need to start with very soft cream cheese to avoid lumps.
- Fold in the 2 cups of whipped cream or your tub of whipped topping until no streaks are left. Fold gently so as not to deflate your whipped cream.
- Turn the mousse into your crust and spread out to the edges. You can give the surface a swirled effect, or smooth it out, that's up to you.
- Cover with foil, tenting the foil so it doesn't mar the surface of your pie, and chill in the refrigerator for six hours or ideally overnight. You can pop it in the freezer to hasten the chilling if you need to.
garnish
- When ready to serve garnish the top of the chilled pie with whipped cream or whipped topping and a sprinkle of grated nutmeg or pumpkin pie spice.
Notes
- Crush gingersnaps finely by using a food processor or by placing them in a bag and crushing with a rolling pin for an even crust texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 367kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 253mg | 11% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 7448IU | 149% |
| Vitamin C | 2mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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