pumpkin mousse pie
(2 ratings)
Yum! This was great!
►
(2 ratings)
yield
12 - 16
prep time
30 Min
cook time
50 Min
Ingredients For pumpkin mousse pie
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2 pkgpie crust shell, deep dish (i would reccomend using 10" instead of 9")
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2 - 15 oz. canpumpkin puree
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1 - 14 oz. cansweetened condensed milk
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1 ptheavy cream
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2 lgeggs
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1 1/4 tsppumpkin pie spice
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1/2 tspginger, ground
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4 Tbspsugar
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1 - 3.4 oz pkgfrench vanilla instant pudding mix
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1 1/2 cmilk
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2 Tbsppumpkin pie cream liqueur (such as fulton's harvest), optional
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marzipan pumpkins, optional
How To Make pumpkin mousse pie
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1Position one rack in lower third of oven; place baking sheet on rack. Preheat oven to 425 degrees F. Coat 9" deep dish pie pan(s) with cooking spray. Prepare crust according to directions. Fit into pie pan(s); trim & flute edge. Refrigerate.
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2In bowl, whisk together 1 can pumpkin, condensed milk, 1/2 C cream, eggs, 3/4 tsp pie spice & ginger. Pour into crust(s). Bake on hot baking sheet 20 minutes. Reduce oven temperature to 350 degrees F. Bake 25 - 30 minutes or until toothpick inserted into center comes out clean. Cool on rack.
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3Beat 3/4 C cream with 2 Tbsp sugar until soft peaks form; reserve. In bowl, whisk together pudding mix, milk, salt & remaining pie spice until smooth. Add remaining can of pumpkin; whisk until blended. Fold in reserved whipping cream. Spread on pie. Refrigerate overnight. When ready to serve, beat remaining 3/4 C heavy cream & 2 Tbsp sugar with liqueur (if using) until soft peaks form. Transfer to pastry bag fitted with star tip. Pipe along edge of pie. Garnish with marzipan pumpkins, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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