Pumpkin Mousse Pie with Biscoff Cookie Crust

For the Crust

8.8 oz Pkg. Biscoff

6 Tbsp. Butter

¼ tsp. Cinnamon

For the Filling

1 pkg. instand Vanilla Pudding

1 Tsp. Pumpkin Spice

½ Tsp. Cinnamon

½ Tsp. Salt

1 Can Pumpkin Purée 

2 Tbsp. Maple Syrup 

½ Tsp.Vanilla Extract 

1 Cup Milk 

1 ½ Cups Heavy Cream

Preheat the oven to 375°.Put the cookies in a food processor and make it into crumbs. Put the crumbs in a bowl and add in the melted butter and cinnamon. Combine well and then put in a 9 inch pie pan and form a crust. Be sure to really press down the crumbs in the pie pan (along the bottom of the pan and the sides).Cook the crust for 10 minutes. Remove from the oven and cool. 

Meanwhile, make the filling. In a bowl, combine the vanilla pudding, the pumpkin spice, the cinnamon and the salt. Mix in the pumpkin. Then add in the maple syrup, the vanilla, and the milk. Whisk until smooth. In a separate bowl add the heavy cream and beat with a hand mixer to form whipped cream. Gently fold in half 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. After the pie is chilled, top with the rest of the whipped cream and serve.

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