Pumpkin Mousse Pie
This is a great ‘make ahead’ recipe for the busy holidays.
1 (“extra serving- size”) graham cracker pie crust
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1/2 pint whipping cream, whipped
1 cup cold milk
2 (3.4-ounce) packages instant vanilla pudding mix
2 cups mashed pumpkin, fresh or canned
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves (or less, according to taste)
Combine cream cheese, 1 tbsp. milk, and sugar in small bowl of electric mixer. Beat until light and fluffy. Fold in 1 1/2 cups whipped cream (reserve remainder for garnish, if desired). Spread over bottom of crust. Set aside.
Combine milk with remaining ingredients in large bowl. Stir well to blend; spoon over cream cheese layer. Garnish with remaining whipped cream. Refrigerate 4 hours or overnight. Yield: 1 “extra serving-size” pie.
Andrea Fellows
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