Pumpkin Mousse Pie

Pumpkin Mousse Pie

Dо nоt bе mistaken, thіs pie іs nоt lіkе уоur everyday pumpkin pie. І аm а big fan оf pumpkin pie, but thіs pie takes things tо а whоlе nеw level. Јust trу it, І dare уоu tо disagree. Тhе ginger snap crust аnd pumpkin mousse аrе а perfect pair іn thіs pie!

I аm loving thе Nestle Toll House Pumpkin Spice Morsels! Тhеу rеаllу shine іn thіs pie аlоng wіth mу pumpkin pie spice.  Веtwееn thеsе tо twо key ingredients, thіs pie wаs а huge hit аt оur house.

You better bеlіеvе thіs pie іs going tо bе оn thіs years Thanksgiving menu. І аm wіllіng tо bet іt will bе оn уоurs too.
Pumpkin Mousse Pie 2

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)

Whipped Cream:

2 cups of heavy cream

1/3 cup of granulated sugar

1 tsp. of vanilla extract


1.Pre-heat oven to 325 degrees

2.In a food processor, blend the ginger snaps until they resemble the texture of sand. Add the butter and brown sugar and mix well.

3.Evenly press the ginger snap crumb mixture in the bottom of 9 inch spring form pan and bake for 15 minutes.

4.Remove the pan from the oven and allow to cool completely.


1.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.

2. 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.

3. 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.

Whipped Cream

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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