Pumpkin mousse pie

Yield: 8 servings

Measure Ingredient
\N \N A delicious light alternative to pumpkin pie

Can be made ahead and taken out of the freezer at dessert time! Prep time: 20 minutes Freeze time: 6 hours. %%%%%%%%%%%%%%%%%%% %%%%% CRUST %%%%% %%%%%%%%%%%%%%%%%%% 1-¼ cups gingersnap cookie crumbs (about 22 gingersnaps) 3 tbsp butter or margarine, melted %%%%%%%%%%%%%%%%%%%%% %%%%% FILLING %%%%% %%%%%%%%%%%%%%%%%%%%% 1 250 gram pkg cream cheese, softened ½ cup sugar 1-¾ cups canned pumpkin 3 tbsp brandy (optional) 1 tsp cinnamon ¼ tsp ground ginger ¼ 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

Similar recipes