pumpkin mousse pie

How To Make pumpkin mousse pie

• 
  Step 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.
• 
  Step 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.
• 
  Step 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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