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Pumpkin Mousse Pie |
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Adapted from the Chocolate Mousse Pie recipe.
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| Ingredients: |
2 unbaked Graham Cracker Crusts
1 29 oz can Pumpkin
16 oz Cool Whip
16 oz Cream cheese
1.5 cups Sugar
1 teaspoon salt
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2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Reddi Whip (optional)
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| Procedures: |
1. Soften the cream cheese on the counter over night.
2. Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl. Stir in the pumpkin and cream cheese.
3. Use the imersion blender to thoroughly mix.
4. Fold in the cool whip.
5. Pour the mixture into the pie crust.
6. Freeze in the crust for several hours or overnight.
7. Remove from the freezer 30 minutes before serving.
8. Cut and plate the pie sections and top with caramel sauce, chopped pecans and Reddi Whip.
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| Notes: |
2018-09-22: A pair: 1 for Bill’s visit and the other for SKDL’s Thanksgiving visit.
2017-10-14 Two pies were made and frozen; one for the
SKDL Thanksgiving and the other for
the Zhang family.
2015-09-26: Our first try.
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10/14/2018
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