Almost No-Bake Pumpkin Cheesecake Mousse Pie

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 3/4 cup Pumpkin puree

• Baking & Spices

  • 1 1/2 tsp Cinnamon, ground
  • 1 Pinch Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 2 1/4 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Pecans

• Snacks

  • 2 cups Gingersnaps, ground

• Dairy

  • 5 tbsp Butter, unsalted
  • 2 8-ounce blocks Cream cheese
  • 1 pint Heavy whipping cream

Found on snixykitchen.com

Ingredients

• 2 cups ground gingersnaps (I used 1 8-ounce package of Trader Joes gluten-free gingersnaps)
• 5 tablespoons unsalted butter, melted
• 1 pint heavy whipping cream
• 1½ cups powdered sugar, sifted and divided
• 2¼ teaspoons vanilla extract (I use Rodelle organics vanilla), divided
• 2 8-ounce blocks of cream cheese, room temperature
• ¾ cup pumpkin puree
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of ground cloves
• ¼ cup chopped pecans
• 1 tablespoon sugar
• ¼ teaspoon salt

Directions

• Preheat the oven to 375ºF.
• Combine the gingersnap crumbs with the melted butter and mix thoroughly.
• Use your hands to firmly press the mixture into the bottom and sides of a 9-inch pie dish. (This requires some patience and a balance between gentle and firm).
• Bake the crust until set, about 6-8 minutes (if it starts to puff up too much when you pull it out, you can use the bottom of a measuring cup or spoon to press it back down. Or just leave it as is, its going to get filled with delicious creamy goodness and get pressed back down!). Set aside to cool completely.
• In the bowl of a stand mixer (or with a hand mixer), whisk the whipping cream on medium-high speed until it holds firm peaks. If using the stand mixer, transfer all but about 1 cup of the whipped cream to another bowl and set aside for mixing back into the mousse.
• In the bowl of the stand mixer, gently fold in 2 tablespoons of the sifted powdered sugar and ¼ teaspoon of vanilla extract into the remaining cup of whipped cream. Transfer to a separate bowl and set aside for topping the pie (dont worry about cleaning the bowl).
• In the bowl of the stand mixer (or with a hand mixer in a separate bowl), beat the cream cheese until light and airy.
• Add the remaining vanilla extract, remaining powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and cloves, and beat until thoroughly combined.
• One cup at a time, fold the unsweetened whipped cream into the cream cheese mixture until completely combined and smooth.
• Spoon the cream filling into the baked crust and spread out evenly with a spatula.
• Spread the sweetened vanilla whipped cream over the center top of the pie.
• Chill for 2-3 hours to set the cream filling before serving. (Or if youre in a hurry like me, put it in the freezer for an hour).
• Just before serving, top with candied pecans.
• In a small skillet over medium heat, combine the pecans, sugar, and salt. Stir constantly just until the sugar melts, about 2-3 minutes.
• Transfer the nuts to a sheet of parchment paper and spread them out to cool.