How about a Pumpkin Mousse Cheesecake Pie?
PUMPKIN MOUSSE CHEESECAKE PIE
Woman’s Day Magazine 11/1/00
One 6 ounce ready-to-fill chocolate crumb crust (reserve plastic lid)
1 cup canned pumpkin
½ cup heavy (whipping) cream
2 cups powdered sugar
1 tsp. vanilla extract
2 bricks (8 oz. Ea.) cream cheese (not whipped or reduced-fat) softened
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
1. Refrigerate crust until ready to fill.
2. Drain pumpkin in a strainer lined with 3 layers of paper towels for 1 hour, stirring often.
3. Beat cream, ¼ cup sugar and vanilla with mixer on medium-high speed until stiff peaks form when beaters are lifted.
4. In another bowl (no need to wash beaters), beat 8 oz. cream cheese and ¾ cup sugar until fluffy. Beat in ¼ cup cream mixture, then fold in rest until well mixed. Spread in chilled crust and refrigerate.
5. In the same bowl, beat remaining cream cheese and sugar and the spices. When smooth, beat in pumpkin until blended. Spoon this mixture over the white layer and spread evenly. Cover with lid; refrigerate overnight or up to 3 days.
Serves: 12
Note: I topped with more whipped cream.
PUMPKIN MOUSSE CHEESECAKE PIE
Woman’s Day Magazine 11/1/00
One 6 ounce ready-to-fill chocolate crumb crust (reserve plastic lid)
1 cup canned pumpkin
½ cup heavy (whipping) cream
2 cups powdered sugar
1 tsp. vanilla extract
2 bricks (8 oz. Ea.) cream cheese (not whipped or reduced-fat) softened
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
1. Refrigerate crust until ready to fill.
2. Drain pumpkin in a strainer lined with 3 layers of paper towels for 1 hour, stirring often.
3. Beat cream, ¼ cup sugar and vanilla with mixer on medium-high speed until stiff peaks form when beaters are lifted.
4. In another bowl (no need to wash beaters), beat 8 oz. cream cheese and ¾ cup sugar until fluffy. Beat in ¼ cup cream mixture, then fold in rest until well mixed. Spread in chilled crust and refrigerate.
5. In the same bowl, beat remaining cream cheese and sugar and the spices. When smooth, beat in pumpkin until blended. Spoon this mixture over the white layer and spread evenly. Cover with lid; refrigerate overnight or up to 3 days.
Serves: 12
Note: I topped with more whipped cream.