Real Recipes From Real Home Cooks ®

pumpkin mousse pie

(2 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Yum! This was great!

(2 ratings)
yield 12 - 16
prep time 30 Min
cook time 50 Min

Ingredients For pumpkin mousse pie

  • 2 pkg
    pie crust shell, deep dish (i would reccomend using 10" instead of 9")
  • 2 - 15 oz. can
    pumpkin puree
  • 1 - 14 oz. can
    sweetened condensed milk
  • 1 pt
    heavy cream
  • 2 lg
    eggs
  • 1 1/4 tsp
    pumpkin pie spice
  • 1/2 tsp
    ginger, ground
  • 4 Tbsp
    sugar
  • 1 - 3.4 oz pkg
    french vanilla instant pudding mix
  • 1 1/2 c
    milk
  • 2 Tbsp
    pumpkin pie cream liqueur (such as fulton's harvest), optional
  • marzipan pumpkins, optional

How To Make pumpkin mousse pie

  • 1
    Position 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.
  • 2
    In 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.
  • 3
    Beat 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.
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