posted by Chefmom 10-30-99 10:17 AM
Pumpkin Cheesecake Mousse Pie
one 9-inch pie
for the crust:
1 package graham cracker crumbs
1/3 cup packed light brown sugar
1 stick melted butter
for the filling:
1 (8-ounce) package cream cheese
1 can (14-ounces) sweetened condensed milk
1 can (15-ounces) pumpkin puree (1 3/4 cups)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground mace
1/4 tsp ground cloves
1 package instant vanilla pudding (4 serving size)
1/2 cup cold water
1 cup heavy cream, whipped
Preheat the oven to 350°.
With a brush, liberally brush the melted butter in your pie plate.
To make the crust, a 1-pound box of graham crackers has three "packages" inside, use one of these packages.
Crush in your hand and then place in a food processor and grind until fine, or use about 2 cups pre-ground crumbs or just buy a crust pre-made.
If you prefer, you can make your own pastry and bake a shell.
Mix the sugar with the crumbs and then add the butter and mix until crumbly.
Spread evenly into the prepared pie plate and press firmly along the bottom and sides.
Bake for 8-10 minutes until it turns to a light golden, and you will smell it too; cool.
In a small chilled bowl, whip the 1 cup heavy cream until it holds a stiff peak, place in the freezer to stay cold while you make the filling.
In a mixing bowl, cream the cream cheese until smooth.
Add the sweetened condensed milk and mix until smooth, scrape the bowl.
Stir in the pumpkin puree and the spices, mix and scrape.
Add the instant pudding mix and the water.
Beat for several minutes until it thickens, scrape the bowl.
Add the whipped cream and stir until combined.
Fill the crust and smooth the top.
Refrigerate overnight.
Serve with additional whipped cream, sweetened lightly with powdered sugar and garnish the edges.
Keep refrigerated.