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Luscious whipped, spiced pumpkin mousse set in a graham cracker crust, with whipped cream and warm spices.
Prep Time: 20 Minutes
Cool/Setting Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Serves: 10-12
What you need
1
10" Keebler® Ready Crust® Graham Cracker Pie Crust
6½
cups pumpkin mousse (see prep instructions below)
8
oz. cream cheese, softened
½
cup brown sugar
1
tsp vanilla extract
1
tsp pumpkin pie spice
16
oz. canned pumpkin puree
1¼
cups cream, whipped
1
cup heavy cream
2
cinnamon sticks
1
star anise
Let's get making
1.
Prepare pumpkin mousse:
-
In a stand mixer, place softened cream cheese and whip on high until well beaten and fluffy. Add brown sugar, vanilla extract, and pumpkin pie spice. Continue to beat until well incorporated.
-
Turn off the mixer. Scrape down the sides, add pumpkin puree, and mix well until incorporated.
-
By hand, fold in whipped cream a little at a time until blended and no white striations are seen.
-
Reserve cold until use.
2.
Spoon pumpkin mousse filling into the Keebler® Ready Crust® Graham Cracker Pie Crust, making an even, flat layer.
3.
Allow filling to set in refrigerator for at least 1 hour.
4.
Meanwhile, in a chilled stand mixer bowl fitted with a whisk attachment, whip heavy cream to stiff peaks, making whipped cream. Place in a piping bag fitted with a flower tip of choice.
5.
Decorate top of pie with small flower pipings of whipped cream, as desired.
6.
Garnish the pies artfully with cinnamon sticks and star anise.
Graham Cracker Pie Crust
