Best 6 Pumpkin Mousse Pie With Gingersnap Crust Recipes

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Indulge in the delightful symphony of flavors that is Pumpkin Mousse Pie with Gingersnap Crust. This culinary masterpiece blends the creamy, velvety texture of pumpkin mousse with the spicy, crunchy goodness of a gingersnap crust. Topped with a delicate layer of whipped cream and a sprinkling of cinnamon, this dessert is a feast for both the eyes and the taste buds. The recipe also includes a tantalizing twist - a creamy, no-bake cheesecake layer nestled between the mousse and the crust, adding an extra dimension of richness and texture to this already irresistible dessert. Get ready to embark on a culinary adventure that will leave your taste buds craving more.

Let's cook with our recipes!

FROZEN PUMPKIN MOUSSE PIE



Frozen Pumpkin Mousse Pie image

The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. -Sheila Bradshaw, Powell, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tablespoons butter, melted
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 jar (7 ounces) marshmallow creme
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 carton (12 ounces) frozen whipped topping, thawed, divided

Steps:

  • Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

Nutrition Facts : Calories 331 calories, Fat 14g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.

PUMPKIN CHIFFON MOUSSE WITH GINGERSNAP CRUST



Pumpkin Chiffon Mousse with Gingersnap Crust image

Categories     Egg     Dessert     Bake     Freeze/Chill     Thanksgiving     Pumpkin     Fall     Chill     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 18

For crust
20 (2-inch) gingersnap cookies, finely ground
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling
3 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes)
1/4 cup bourbon or brandy
6 large eggs, separated
3/4 cup packed light brown sugar
2 1/4 cups solid-pack canned pumpkin
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups chilled heavy cream
Garnish: chopped crystallized ginger and whipped cream
Special Equipment
a 9 1/2-inch (24-cm) springform pan

Steps:

  • Make crust:
  • Preheat oven to 350°F.
  • Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
  • Make filling:
  • Sprinkle gelatin over bourbon in a small bowl and let soften.
  • Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
  • Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
  • Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
  • Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
  • Before serving, run a thin knife around edge of pan and remove side.

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST



Creamy Pumpkin Mousse Pie with Gingersnap Crust image

Try this fluffy pumpkin pie once, and you may never go back to traditional. We whipped pumpkin puree with pudding and COOL WHIP for light-as-air texture.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 8 servings

Number Of Ingredients 7

2 cups finely crushed gingersnaps (about 40 cookies)
6 Tbsp. butter
1 can (15 oz.) 100% pure pumpkin puree
1 pkg. (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
1/2 cup milk
1-1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping

Steps:

  • Prepare the crust:
  • Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
  • Prepare the pumpkin mousse filling:
  • In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
  • Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

PUMPKIN MOUSSE PIE



Pumpkin Mousse Pie image

This pie has a lighter texture than the traditional pumpkin pie. A gingersnap crust is an excellent choice for this pie. You may also top with a dollop of whipped cream if you like.

Provided by ratherbeswimmin

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon cold water
1 teaspoon unflavored gelatin
3 large egg yolks
1/2 cup sugar
1 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon pure vanilla extract
1 cup heavy cream, chilled
1 (9 inch) prepared pie crusts (gingersnap crumb crust is excellent)

Steps:

  • Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
  • Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
  • Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
  • Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
  • Remove the bowl from the pan of water; whisk in the gelatin mixture.
  • Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
  • Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
  • In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
  • Gently fold the whipped cream mixture into the pumpkin mixture.
  • Scrape filling into prepared pie crust.
  • Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.

Nutrition Facts : Calories 397.7, Fat 27, SaturatedFat 12.5, Cholesterol 159.2, Sodium 274.5, Carbohydrate 35.4, Fiber 2.4, Sugar 18.2, Protein 4.8

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST



Pumpkin-Cheesecake Pie with Gingersnap Crust image

Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h30m

Number Of Ingredients 14

6 ounces gingersnaps (about 23), broken into small pieces
3 tablespoons sugar
4 tablespoons unsalted butter, melted
12 ounces cream cheese, room temperature
3/4 cup sugar
3/4 cup canned pumpkin puree (not pie filling)
1 large whole egg, plus 1 large egg yolk
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
3/4 cup sugar
3 large egg whites, room temperature

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
  • Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
  • Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
  • Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
  • Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
  • Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

Tips:

  • Prepare the Crust in Advance: For a no-fuss assembly, make the gingersnap crust a day ahead and store it in the refrigerator. This will give the crust time to set and make it easier to handle.
  • Use High-Quality Pumpkin Puree: Opt for 100% pure pumpkin puree for the best flavor and texture. Avoid pumpkin pie filling, which contains added sugars and spices.
  • Chill the Mousse Before Assembly: Chilling the mousse for at least 4 hours or overnight helps it set properly and prevents it from becoming too soft.
  • Decorate with Fresh Berries: Fresh berries, such as raspberries, blueberries, or cranberries, add a pop of color and freshness to the pie. Arrange them on top of the mousse before serving.
  • Serve Chilled: For the best flavor and texture, serve the pumpkin mousse pie chilled. You can store it in the refrigerator for up to 3 days.

Conclusion:

The pumpkin mousse pie with gingersnap crust is an elegant and delicious dessert perfect for fall gatherings. With its creamy pumpkin mousse filling, tender gingersnap crust, and stunning appearance, this pie is sure to impress your guests. Whether served at Thanksgiving dinner or enjoyed as a special treat, this pie is a true crowd-pleaser. So, gather your ingredients and give this recipe a try – you won't be disappointed!

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