Pumpkin Mousse Pie with a Gingersnap Crust
This pumpkin mousse pie will beat a regular pumpkin pie any day! The pumpkin mousse is made creamy with cream cheese and pumpkin puree and then lightened with fresh whipped cream. The crunchy gingersnap crust is the perfect contrast to the light and airy pumpkin mousse.
Gingersnap Crust 8 oz gingersnaps crushed into fine crumbs (about 2 cups) 5 tablespoon unsalted butter melted Pumpkin Mousse 8 oz cream cheese room temperature ¾ cup sugar 1 cup pumpkin puree ¼ teaspoon salt 2 teaspoon pumpkin pie spice 1 cup heavy whipping cream Whipped Cream 1 cup heavy whipping cream 2 tablespoon powdered sugar 1 teaspoon vanilla
Preheat oven to 350 degrees. Combine melted butter with gingersnap crumbs and mix until combined.
Press the crumbs into a pie dish, using your fingers or the bottom of a cup to push it down lightly.
Bake for about 6-7 minutes until starting to turn golden brown. Cool completely.
Beat cream cheese and sugar until creamy and no lumps remain. Add pumpkin puree, salt and pumpkin pie spice and mix well.
In a separate bowl, beat the heavy whipping cream on medium to medium high until stiff peaks form.
Fold the whipped cream into the pumpkin mixture until no streaks of cream remain.
Pour the filling over the baked pie crust, smoothing the top.
Cover and refrigerate the pie for 4 hours.
Calories: 458 kcal