Pumpkin Mousse Pie
A delightful twist on traditional pumpkin pie, this dessert features a creamy and airy filling nestled in a crunchy gingersnap crust, perfect for any occasion.
Ingredients
For the crust
- 2 cups gingersnap cookie crumbs Use fresh cookies for optimal texture.
- ½ cup unsalted butter, melted Added for moisture.
- ¼ teaspoon kosher salt Enhances flavor.
For the filling
- 8 oz cream cheese, room temperature Ensures a lump-free filling.
- 1 cup powdered sugar First addition for sweetness.
- 1 cup pure pumpkin puree Base flavor for mousse.
- ½ tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice Adds depth of flavor.
- 1 cup heavy whipping cream, very cold For light and airy texture.
- 2 tablespoons powdered sugar Additional sweetness for topping.
- 2 tablespoons maple syrup For sweetness and flavor in topping.
- 1 teaspoon ground cinnamon Flavorful addition.
- 1 teaspoon vanilla extract Flavor enhancement in topping.
Instructions
Preparation of the crust
- Combine gingersnap cookie crumbs with melted butter and kosher salt in a bowl. Mix until coated and press into a 9-inch pie dish.
Making the filling
- Beat cream cheese until smooth. Gradually add powdered sugar, mixing until smooth.
- Add pumpkin puree, vanilla extract, and pumpkin pie spice. Combine on low speed, scraping down the bowl.
- Whip heavy cream until stiff peaks form and fold it gently into the pumpkin mixture.
Assembling and chilling
- Transfer the filling into the prepared crust, spread evenly, and chill for at least four hours.
Serving
- Prepare whipped cream topping. Whip cream with powdered sugar, maple syrup, cinnamon, and vanilla. Serve slices with whipped topping.
Notes
For best results, use room-temperature cream cheese and chill the mixing bowl before whipping cream. Allow pie to set overnight for improved flavor.