This pumpkin mousse pie is a unique blend of creamy and spicy. It has the smoothness from the pudding mix and the distinct flavors from the various spices.
How To Make Pumpkin Mousse Pie
Prep:
3 hrs 15 mins
Total:
3 hrs 15 mins
Ingredients
- 40 vanilla wafers, crushed
- 1/4 cup butter, softened
- 1 box vanilla instant pudding, 4-serving size
- 1/2 cup milk
- 15 oz pure pumpkin
- 1 tsp ground cinnamon, additional for topping
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 6 oz whipped topping, additional for topping
Instructions
-
Combine crushed vanilla wafers and butter. Press evenly into bottom and up the sides of a 9-inch deep-dish pie pan. Set aside.
-
In a large mixing bowl, blend vanilla instant pudding and milk.
-
Stir in pumpkin, cinnamon, nutmeg, ginger and cloves. Fold in whipped topping until just combined.
-
Pour into pie crust and refrigerate for 3 hours or overnight.
-
Serve with additional whipped topping and cinnamon if desired.
Nutrition
- Sugar: 27g
- :
- Calcium: 51mg
- Calories: 313kcal
- Carbohydrates: 44g
- Cholesterol: 18mg
- Fat: 15g
- Fiber: 2g
- Iron: 1mg
- Potassium: 176mg
- Protein: 3g
- Saturated Fat: 8g
- Sodium: 223mg
- Vitamin A: 8490IU
- Vitamin C: 2mg
Have you tried making this pumpkin mousse pie recipe? Discuss your experience and share any tips or modifications in the Baking and Desserts forum section.
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