Pumpkin Mousse Pie Recipe

Pumpkin Mousse Pie Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
A delicious light,
-alternative to pumpkin pie,

Directions:
Can be made ahead and taken out of the freezer at dessert time! Prep
time: 20 minutes Freeze time: 6 hours. %%%%%%%%%%%%%%%%%%% %%%%%
CRUST %%%%% %%%%%%%%%%%%%%%%%%% 1-1/4 cups gingersnap cookie crumbs
(about 22 gingersnaps) 3 tbsp butter or margarine, melted
%%%%%%%%%%%%%%%%%%%%% %%%%% FILLING %%%%% %%%%%%%%%%%%%%%%%%%%% 1
250 gram pkg cream cheese, softened 1/2 cup sugar 1-3/4 cups canned
pumpkin 3 tbsp brandy (optional) 1 tsp cinnamon 1/4 tsp ground ginger
1/4 tsp cloves 1 litre container Cool Whip, thawed CRUST: Combine
crumbs and butter; press mixture evenly onto bottom of 9 inch
springform pan. Refrigerate while preparing filling. FILLING: Beat
cream cheese and sugar with electric mixer until well blended. Add
pumpkin, brandy and spices; mix well. Fold in whipped topping; pour
over crust. Freeze at least 6 hours. Move to refrigerator 1 hour
before serving. Makes 8-10 servings. Origin: Kraft Cheese
Celebration: Recipe Ideas for Thanksgiving. Shared by: Sharon
Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-29-94


Source from luhu.jp

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