This Pumpkin Mousse Pie isn’t your average pumpkin pie. I am a big fan of pumpkin pie, but this pie takes things to a whole new level. Just try it, I dare you to disagree. The ginger snap crust and pumpkin mousse are a perfect pair in this pie!
I am loving the Nestle Toll House Pumpkin Spice Morsels! They really shine in this pie along with my pumpkin pie spice. Between these to two key ingredients, this pie was a huge hit at our house.
You better believe this pie is going to be on this years Thanksgiving menu. I am willing to bet it will be on yours too.
With love from my kitchen to yours,
Pumpkin Mousse Pie
2 cups of ginger snaps
1/4 cup of butter, melted
2 tbsp. of dark brown sugar
1 pkg. of Nestle Toll House Pumpkin Spice Morsels
3 cups of heavy whipping cream
1 tsp. of pumpkin pie spice ( you can find my recipe here)
2 cups of heavy cream
1/3 cup of granulated sugar
1 tsp. of vanilla extract
Pre-heat oven to 325 degrees
- In a food processor, blend the ginger snaps until they resemble the texture of sand. Add the butter and brown sugar and mix well.
- Evenly press the ginger snap crumb mixture in the bottom of 9 inch spring form pan and bake for 15 minutes.
- Remove the pan from the oven and allow to cool completely.
- Pour the pumpkin spice morsels into a large bowl. In a small sauce pan over high medium-high heat, bring the 1 cup of heavy cream to a simmer. Remove the pan from the heat and pour over the pumpkin spice morsels.
- Whisk the cream and pumpkin spice morsels together until smooth. Cover with plastic wrap and place in the refrigerator for 1 hour. It is very important that you allow the pumpkin/cream mixture to chill completely. If not, the mousse will not whip up properly.
- Remove the pumpkin/cream mixture from the fridge and add the remaining 2 cups of heavy cream and the pumpkin pie spice. Whip until it forms stiff peaks.
- Whip the heavy cream, sugar, and vanilla together until it forms stiff peaks.
- Evenly spread the pumpkin mousse over the crust, then spread the whipped cream over the pumpkin mousse. Cover with plastic wrap and chill in the refrigerator for 3 hours before serving.
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