Cook With Zona We are headed rapidly towards fall and everything Pumpkin Spice. If you love the taste but can’t bear the idea of firing up the oven to make a pie, try this version. I promise it will give you all the fall feels you need. Pumpkin Mousse Pie
2. Press the crust into your buttered pie plate, pressing down evenly on the bottom and up the sides. Put in the refrigerator while you continue with the pie. Pie 1. Blend together the cream cheese, pumpkin, brown sugar, spice, vanilla, and salt in a mixer. You can do it by hand but it will take longer to ensure everything is mixed well. 2. Fold in the 2 cups of whipped cream or your tub of whipped topping until no streaks are left. Fold gently so as not to deflate your whipped cream. 3. Turn the mousse into your crust and spread out to the edges. You can give the surface a swirled effect, or smooth it out, that’s up to you. 4. Cover with foil, tenting the foil so it doesn’t mar the surface of your pie, and chill in the refrigerator for six hours or ideally overnight. You can pop it in the freezer to hasten the chilling if you need to.
Ingredients Gingersnap crust
• 2 cups gingersnap crumbs • 5 Tbsp salted butter, melted Mousse
• 15 ounces canned pumpkin puree • 8 ounces brick style cream cheese • 1/2 cup light brown sugar, packed • 1/4 tsp pumpkin pie spice • 1 Tbsp vanilla paste • pinch of salt • 2 cups of whipped cream, or an 8 ounce tub of whipped topping. Instructions Crust 1. Toss the gingersnap crumbs with the melted butter until everything is evenly moistened.
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