Pumpkin is typically a fall flavor, but you can’t deny that it is delicious year-round.
I first tried this pie around 15 years ago, when my father’s friend (a chef) brought it to my parents house for dinner. It had the rich taste of pumpkin pie, balanced with the light airiness of mousse. Delicious.
When I asked him for the recipe, I was shocked over how simple it was to make. In under a half hour you have a perfect pie – full of flavor, great texture, and lovely to look at. I’ve been making it ever since.
VANILLA PUMPKIN MOUSSE PIE
WHAT YOU NEED:
1 frozen pie crust (I used a pie crust sheet – but a molded & crimped pie crust is fine)
1 1/2 cups of pumpkin puree
4 oz. of cream cheese, softened
1 tsp. of pumpkin pie spice
1 tsp. of vanilla extract
3 Tbsp. of granulated sugar
2 + 1/2 cups of Cool Whip, divided
cinnamon – for sprinkling over the top
WHAT TO DO:
- Bake frozen pie crust according to package directions. Set aside to cool.
- In a large mixing bowl, combine the pumpkin puree, cream cheese, sugar, pumpkin pie spice, and vanilla extract. Blend well.
- Fold 2 cups of the cool whip into the pumpkin mixture until fluffy and fully incorporated. Fill the pie crust with the pumpkin mixture.
- Smooth the remaining 1/2 cup of cool whip over the top of the pie, and sprinkle with cinnamon. Dig in!