Icebox Pumpkin Mousse Pie Recipes

Steps:

• Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.
• Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).
• Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

Steps:

• Make crust: Preheat oven to 325. In food processor, combine crackers, sugar and salt. Process to fine crumbs. With machine running, add butter through feed tube and process til it resembles wet sand. Press crumbs into bottom and up sides of a 9 inch square baking dish. Bake until fragrant and deep golden brown, about 10-15 minute Let cool completely on rack.
• Meanwhile, make filling. Place 1/4 c cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In large bowl, whisk together pumpkin and cream cheese til smooth. In small saucepan, combine evaporated milk, brown sugar, salt and spices. Bring to a simmer over medium heat. Add gelatin mixture and stir til completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
• Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic wrap and refrigerate up to 2 days). To serve, whip cream with confectioners sugar until soft peaks form. Serve with pie.

Steps:

• Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.

Steps:

• Whisk together pumpkin, whipped topping, and spice until smooth.
• Add the dry pudding mix and whisk until smooth.
• Pour into ready-made pie crust (or your own from scratch if you like).
• Refrigerate until mousse has thickened.

Steps:

• In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes., In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold., Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.