Pumpkin Mousse Pie

By srumbel

Pumpkin Mousse Pie - light and creamy pumpkin pie that's a perfect finish to a Thanksgiving dinner. This no-bake pie is made in under half an hour and can be made ahead of time. The time saving dessert you need for the holidays!
from crunchycreamysweet.com

Ingredients

• 1 ready pie crust, baked and cooled
• 1 package cream cheese, softened
• 1/2 cup packed light brown sugar
• 1 cup pure pumpkin puree (not pie filling)
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoons ground cloves
• 1/8 teaspoons ground nutmeg
• 1/8 teaspoon ground ginger
• 1 cup heavy whipping cream
• 1/4 teaspoon cream of tartar (optional, see note)

Details

Preparation time 15mins
Cooking time 135mins

Preparation

Step 1

If using a pie crust dough, defrost one sheet of dough and place in a pie plate.
Crimp edges, prick the bottom with a fork and bake in 400 degree oven for 10 to 12 minutes, or until the crust is golden.
In a large mixing bowl, beat cream cheese for 30 seconds.
Add brown sugar and beat until smooth.
Add vanilla, spices and pumpkin puree. Beat until well mixed and smooth.
In another mixing bowl, whip cream until stiff peaks form. (see note for tips)
Using a rubber spatula, add 1/3 of whipped cream to the pumpkin cream cheese mixture and gently fold in (do not whisk or mix).
Add the rest of the whipped cream and fold in gently, until no white streaks remain in the filling.
Scoop the filling out onto the cooled crust. Spread with an offset spatula. Make decorative swirls or peaks.
Place the pie in refrigerator for at least 2 hours to set. You can also refrigerate it overnight.
Keep the leftovers chilled for up to 2 days.
Notes

The cream of tartar is always recommended added to whipped cream during the whipping process, to help stabilize the cream. You know when the cream is whipped, if you lift the mixer beaters and the peaks of cream are stiff. Do not over-whip the cream. The total time includes the chilling time, required for setting.

Yield 8 servings