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Pumpkin Cheesecake Mousse Pie
from the holiday kitchen of Sharmagne Leland-St. John

for the piecrust:

2 ¼  cups of crushed Oreo cookie crumbs, finely ground
2 ½  ounces of melted butter

Remove the icing. In a bowl, combine the cookie crumbs with the melted butter.
Pour the mixture into a 9 inch pie pan and press into the bottom and up the sides evenly, smoothing the surface with the back of a spoon.
Refrigerate the chocolate piecrust for at least an hour before filing with your no bake pie filling. Save a few extra cookie crumbs to sprinkle on top of the chilled dessert.

for the filling:

1 cup canned pumpkin

½  cup heavy whipping cream

2 cups confectioners sugar, separated
1 teaspoon pure vanilla
2  8-ounce packages cream cheese, softened, separated
½  teaspoon ground cinnamon

¼  teaspoon ground ginger
¼  teaspoon ground nutmeg

Drain the pumpkin in a colander lined with a coffee filter for 1 hour, stirring often.

At medium speed, beat the cream, ¼  cup sugar and vanilla until soft peaks form when beaters are lifted.

In another bowl beat one package of the cream cheese and ¾  cup sugar until fluffy. Beat in ¼  cup of the cream mixture, then fold in the rest until well mixed. Spread into chilled crust and refrigerate.

Beat the remaining cream cheese, sugar, and the spices until smooth. Beat in the pumpkin until well blended. Spoon over the first layer in the chilled shell, spreading evenly.

Refrigerate until ready to serve.



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