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.
Ingredients
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
Instructions
Crust
- 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.
Pumpkin Mousse
- 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.
Whipped Cream
- Beat together 1 cup of heavy whipping cream and powdered sugar until stiff peaks form.
- Top the individual slices or the whole pie with whipped cream.
Nutrition
Calories: 458kcal
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