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Pumpkin Cheesecake Mousse Pie




Source of Recipe


Unknown






List of Ingredients



• 1 - 6 oz ready to fill chocolate crumb crust
  
• 1 cup canned pumpkin
  
• 1/2 cup heavy whipping cream
  
• 2 cups confectioners sugar
  
• 1 tsp vanilla
  
• 2 - 8 oz bricks of cream cheese, softened
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp ground ginger
  
• 1/4 tsp ground nutmeg
  






Instructions



1. Refrigerate crust until ready to fill.
   
2. Drain pumpkin in a strainer lined with 3 paper towels 1 hour, stirring often.
   
3. Beat cream, 1/4 cup sugar and vanilla with mixer on medium high speed until stiff peaks form when beaters are lifted.
   
4. In another bowl, beat 8 oz cream cheese and 3/4 cup sugar until fluffy. Beat in 1/4 cup cream mixture, then fold in rest until well mixed. Spread in chilled crust and refrigerate.
   
5. In same bowl, beat remaining cream cheese and sugar and spices. When smooth, beat in pumpkin. Spoon on white, then spread evenly. Cover and refrigerate overnight.