No-Bake Pumpkin Mousse Pie Recipe

To make the crust: Add the cookies to the bowl of a meals processor and pulse till they turn out to be coarse crumbs. Add the melted butter and pulse till totally mixed.

Press the crumbs into the underside and up the edges of a 9″ pie pan that’s at the least 1 1/4″ tall. Use the underside of a measuring cup or a small, flat-bottomed glass to assist compress the crust into a fair layer. Refrigerate, uncovered, whilst you make the filling.

To make the filling: Within the bowl of a stand mixer fitted with the whisk attachment or working in a big bowl with an electrical hand mixer, beat the cream and vanilla till the combination begins to look foamy, about 20 seconds. Sift the confectioners’ sugar into the cream and proceed beating on medium-high till the cream turns into thick and voluminous and types medium peaks, about 30 to 45 extra seconds (watch out to not overwhip). Switch to a big bowl.

In the identical bowl used for the whipped cream, beat the cream cheese till clean. Add the pumpkin purée, pumpkin pie spice, and salt and blend till homogeneous.

Utilizing a versatile spatula or a whisk, gently fold the pumpkin combination into the whipped cream till totally integrated. The whipped cream will deflate considerably; that’s OK.

Spoon the filling into the refrigerated crust and unfold it right into a clean, even layer with a small offset spatula or the again of the spoon.

Cowl the pie with plastic wrap or your favourite reuseable wrap, urgent instantly onto the floor, and refrigerate for at the least 6 hours or as much as 24 hours.

To make the topping: Within the bowl of a stand mixer fitted with the whisk attachment or working in a big bowl with an electrical hand mixer, make sweetened whipped cream following the instructions in step 3.

Dollop the whipped cream on high of the pie, then sprinkle crushed cookies excessive earlier than slicing and serving.

Storage data: Retailer leftover pumpkin mousse pie, coated, within the fridge for 3 days.