Pumpkin Mousse Pie Filling

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enough filling for one pie

A big hit at any Thanksgiving table is the final indulgence of dessert.
Our Pumpkin Mousse Pie is no exception. The light and spicy flavors topped with whipped cream create a taste sensation enjoyed by all.


  • 1⁄2 teaspoon lemon juice
  • 1⁄2 teaspoon orange peel, grated
  • 10 grams cream cheese, softened
  • 1⁄2 cup sugar
  • 1⁄2 cup brown sugar
  • 1 tablespoon powdered egg replacer
  • 1 16oz pumpkin (canned)
  • 2 tablespoon cream
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1⁄2 teaspoon ginger
  • 1⁄2 teaspoon allspice
  • 4 tablespoon water


  1. Gently mix cream cheese and sugars together until fluffy.
  2. Add egg replacer, pumpkin and cream.
  3. Add all remaining ingredients.
  4. Slowly pour into baked pie shell. Cover the edges with aluminum foil. Bake at 375º for 25 minutes then remove foil and bake 25 to 30 minutes more. Insert knife into pie center to test if done. Pie is done when inserted knife comes out clean.
  5. Cool thoroughly and top with whipped cream.


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