Pumpkin Pie to Try

 

YIELD: 10

Double-High Pumpkin Pie

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Your favorite pumpkin pie topped with a light and fluffy pumpkin mousse will make this double-high pumpkin pie a hit at your next holiday gathering!

PREP TIME10 minutes

COOK TIME1 hour 15 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 40 minutes

INGREDIENTS

FOR THE PIE

• 1 crust for a 9" pie (unbaked)
• 1/4 c. crushed pecans (optional)
• 15 oz. can pumpkin
• 12 oz. can evaporated milk
• 2 large eggs
• 3/4 c. granulated sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 tsp. ginger
• 1/4 tsp. cloves

FOR THE MOUSSE

• 1 c. canned pumpkin
• 1 pkg. instant vanilla pudding mix (4 serving size)
• 1/2 tsp. cinnamon
• 1 c. thawed whipped topping (not real whipped cream)
• Additional whipped topping to pipe around the edges

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INSTRUCTIONS

1. Preheat oven to 375ºF
2. Make pie crust dough (or unroll store-bought dough)
3. (optional) press crushed pecans into dough
4. Place dough in a 9" pie plate, press the dough up the side of the pan, and "crimp" the top edge
5. In a large bowl, mix all ingredients for the pie and pour into unbaked shell
6. Bake in preheated oven for 20 minutes
7. Turn oven temp down to 350ºF and continue baking another 45-55 minutes, or until the middle is set
8. Let pie cool completely at room temperature
9. Refrigerate cooled pie (uncovered) for 4 hours, or overnight
10. In a medium bowl, mix 1 c. canned pumpkin with dry pudding mix and 1/2 tsp. cinnamon.
11. Fold in whipped topping and spread or pipe on top of chilled pie
12. Add additional whipped topping around the edges
13. Eat and enjoy! Or refrigerate for later.

NOTES

This pie will stay fresh in your refrigerator for a couple of days if you want to make it ahead of time.

For a variation of this recipe, make YOUR favorite pumpkin pie and top it with the pumpkin mousse and whipped topping after the pie is chilled.

Alternatively, you can buy a pumpkin pie and simply add the mousse topping at home.

One note about the whipped topping, if you use real whipped cream, your mousse will deflate and get runny after a few hours... which is why I recommend using whipped topping (like Cool Whip).