Description
A light and fluffy pumpkin mousse pie with a crunchy gingersnap crust, perfect for fall festivities.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
Instructions
- In a mixing bowl, combine the gingersnap cookie crumbs and melted butter. Mix until well combined.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Refrigerate for about 10 minutes to set.
- In another bowl, whisk together the pumpkin puree, heavy cream, powdered sugar, pumpkin pie spice, and vanilla extract until you achieve a smooth and airy texture.
- Pour the pumpkin mousse filling into the prepared crust, spreading it evenly.
- In a separate bowl, whip the heavy cream with cinnamon and maple syrup until soft peaks begin to form. Carefully spread it over the pumpkin mousse layer.
- Chill the pie in the refrigerator for at least 2 hours before serving to allow it to set properly.
Notes
For a lighter mousse, use chilled heavy cream and a clean mixing bowl to whip it perfectly. Consider adding chocolate chips or crushed cranberries for a festive twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pumpkin pie, mousse pie, fall dessert, Thanksgiving dessert, gingersnap crust