Creamy Pumpkin Mousse Pie with Gingersnap Crust
Pumpkin mousse pie is a popular dessert during the fall season, especially around Thanksgiving in the United States.
This is vegetarian recipe. Dish can be prepared in 280 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Creamy Pumpkin Mousse Pie with Gingersnap Crust
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a food processor, pulse the gingersnap cookies until finely ground. Add melted butter and pulse until combined.
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Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let cool.
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In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, and nutmeg. Beat until well combined.
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Pour the pumpkin mixture into the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
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Before serving, garnish with whipped cream and a sprinkle of ground cinnamon.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
