Pumpkin Mousse Pie with Biscoff Cookie Crust is the ultimate Thanksgiving dessert. I am going to go out on a limb here and say this pie is better than regular old pumpkin pie. The Biscoff crust is so flavorful and pumpkin mousse is light and delicious.
Recipe below and on my website.
Pumpkin Mousse Pie
with Biscoff Cookie Crust
Ingredients
(Serves 6)
For the Crust
8.8 oz Pkg. Biscoff
6 Tbsp. Butter
¼ tsp. Cinnamon
For the Filling
1 pkg. Instant Vanilla Pudding- 5.1 oz
1 ½ Tsp. Pumpkin Spice
½ Tsp. Cinnamon
½ Tsp. Salt
1 Can (15 0z.Pumpkin Purée
2 Tbsp. + 1 tsp. Maple Syrup
½ Tsp.Vanilla Extract
1 Cup Milk
2 ½ Cups Heavy Cream
9 Inch Springform Pan (preferable) or 9 1/2 inch Pie Pan - be sure to spray with non stick spray, line with parchment
Method
Put the cookies in a food processor and make it into crumbs. Reserve 2 tbsp. of the crumbs for topping the pie later.
Put the rest of the crumbs in a bowl and add in the melted butter and cinnamon.
Combine well and then put the crumbs into the springform pan that you have sprayed with non-stick cooking spray. Form the crust. Be sure to really press down the crumbs in the pan (along only the bottom of the springform pan- but do the sides as well if using the pie pan).
Refrigerate the crust for 30 minutes.
Meanwhile, make the filling. In a bowl, combine the vanilla pudding, the pumpkin spice, the cinnamon and the salt. Add in the milk and whisk for 1 minute. Mix in the pumpkin, maple syrup, and the vanilla. Whisk until smooth.
In a separate bowl add the heavy cream and beat with a hand mixer to form whipped cream. Gently fold 1 ½ cups of the whipped cream into the pumpkin mixture.
Pour the filling into the cooled crust. Refrigerate for at least five hours.
Put the rest of the unused whipped cream in the refrigerator.
Just before serving, put the pie in the freezer for 30 minutes. This will make it easier to cut.
After the pie is chilled, top with the rest of the whipped cream and sprinkle the Biscoff crumbs evenly over the top. Slice and serve.