Recipe Pumpkin Mousse Pie

Stir constantly until the marshmallows are melted.

Recipe pumpkin mousse pie. Make the pumpkin mousse. Mix in your pumpkin powdered sugar extracts and pumpkin pie spice until combined. Spray a 9 inch pie dish with cooking spray.

Melt the butter and add in the marshmallows. Place crust on a wire rack to cool completely. Place the shell in the freezer to chill for 30 minutes or in the fridge if shaping in advance.

Spread with an offset spatula. Step 2 in a small bowl sprinkle gelatin over 1 tbsp. Allow the mixture to cool to room temperature.

Allow the edges to come just slightly over the rim of the pie plate. Roll out the dough so it is less than 1 4 inch thick and gently press the dough into the bottom of a pie plate. Press the mixture into the bottom and up the sides of the prepared pie dish.

Using an electric mixer in a large bowl beat the cream cheese and 2 3 cup confectioners sugar until smooth about 1 minute. Refrigerate until mousse has thickened. Remove the pan from the heat and stir in the pumpkin pie spice salt and pumpkin puree until evenly combined.

Beat in the pumpkin vanilla and spices. Continue to beat until it is well combined and no pockets of cream cheese remain. Confectioners sugar until firm peaks form.