Pumpkin Mousse Pie is courtesy of Lisa H. and Alton Brown
1 cup heavy whipping cream, chilled
15 ounce can pumpkin puree
1/3 cup milk
1 box (3.4 ounces) Jello-O© Pumpkin Spice Instant Pudding and Pie Filling
1 teaspoon vanilla extract
Gingersnap Pie Crust
2 Tablespoons butter, melted
1 Tablespoon sugar
1. Crush cookies;
Either place the cookies, about 10 at a time, in a plastic bag and use a rolling pin to crush the cookies, or you can use a food processor to break up the cookies. Mix crushed cookies with butter and sugar.
2. Press mixture into a deep dish pie pan and bake for 10 minutes @ 350°F.
3. After the crust cools, add mousse filling and chill for at least 4 hours.
4. If you are making miniature pumpkin parfaits in mini dessert glasses, you do not need to bake the crust mixture. Instead, press about 1 Tablespoon crust mixture into the bottom of each mini dessert glass dish, add the pumpkin mousse filling and allow them to chill for at least 4 hours.
5. To garnish; top each mini dessert dish or serving of pie with a dollop of whipped cream or Cool Whip©, and sprinkle with Gingersnap cookie crumbs.
1. With a stand or hand mixer, whip the cold cream until the mixture forms medium high peaks that hold their shape when the beaters are removed, set aside. Combine the pumpkin puree and milk in a bowl. Whisk together until smooth.
2. Add dry pudding mix and vanilla extract to the pumpkin/milk mixture and whisk until smooth.
3. Add whipped cream to pumpkin mixture and stir together until well incorporated.
4. Spoon into ramekins, cooled pie crust, or mini dessert glasses and chill for at least 4 hours, or until set.
After 4 hours, my pie was still soft, but very good. I added a little cinnamon and sugar to the cream as I whipped it for the garnish. The Gingersnap cookies and the cinnamon were the perfect flavors and texture to compliment the velvety richness of the pumpkin mousse. Enjoy!