Pumpkin Mousse Pie
If you're not a fan of the texture of pumpkin pie but love the flavor, then this alternative is for you. It's a whipped, light chilled pumpkin pie in a buttery graham cracker and ginger snap crust. The only baking you'll do is for the crust, so this is very simple. Enjoy with or without whipped cream.
Ingredients
- 7 graham cracker sheets
- 14 ginger snaps I use kroger brand
- 1/2 tsp cinnamon
- 1/3 C sugar
- 8 tbsp salted butter melted
- 8 oz cream cheese softened
- 1/3 C sugar
- 15 oz canned pumpkin
- 3.4 oz box instant vanilla pudding mix
- 2 tsp pumpkin pie spice
- 3/4 C milk whole
- 4 oz cool whip thawed
Instructions
- To a food processor add the graham crackers and gingersnaps and mix until crumbs form. Add sugar and cinnamon and pulse until combined. Pour in melted butter and pulse until everything is fully combined.
- Bake the crust at 350 minutes for 8 minutes then cool
- To a stand mixer (or using a hand mixer) beat softened cream cheese and sugar together until fully incorporated. Add the canned pumpkin puree and mix. Add instant pudding, pumpkin pie spice and mix. With the mixer on low slowly add the cold milk. Once fully combined fold in the cool whip.
- Add pumpkin mixture to cooled pie crust. Cover and refrigerate for 4+ hours or ideally overnight. Top with whipped cream just before serving.
Tried this recipe?Let us know how it was!