2 8-ouncefull-fat cream cheese (blocked), room temperature
¾cupcanned pumpkin puree
1½teaspoonsground cinnamon
½teaspoonground nutmeg
¼teaspoonground ginger
Pinchof ground cloves
Quick Candied Pecans
¼cupchopped pecans
1tablespoongranulated sugar
¼teaspoonkosher salt
INSTRUCTIONS
Gingersnap Crust
Preheat the oven to 375ºF.
Combine the gingersnap crumbs with the melted butter and mix thoroughly.
Use your hands to firmly press the mixture into the bottom and sides of a 9-inch pie dish. (This requires some patience and a balance between gentle and firm).
Bake the crust until set, about 6-8 minutes (if it starts to puff up too much when you pull it out, you can use the bottom of a measuring cup or spoon to press it back down. Or just leave it as is, it's going to get filled with delicious creamy goodness and get pressed back down!). Set aside to cool completely.
Pumpkin Cheesecake Mousse Filling
In the bowl of a stand mixer (or with a hand mixer), whisk the whipping cream on medium-high speed until it holds firm peaks. If using the stand mixer, transfer all but about 1 cup of the whipped cream to another bowl and set aside for mixing back into the mousse.
In the bowl of the stand mixer, gently fold in 2 tablespoons of the sifted powdered sugar and ¼ teaspoon of vanilla extract into the remaining cup of whipped cream. Transfer to a separate bowl and set aside for topping the pie (don't worry about cleaning the bowl).
In the bowl of the stand mixer (or with a hand mixer in a separate bowl), beat the cream cheese until light and airy.
Add the remaining vanilla extract, remaining powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and cloves, and beat until thoroughly combined.
One cup at a time, fold the unsweetened whipped cream into the cream cheese mixture until completely combined and smooth.
Spoon the cream filling into the baked crust and spread out evenly with a spatula.
Spread the sweetened vanilla whipped cream over the center top of the pie.
Chill for 2-3 hours to set the cream filling before serving. (Or if you're in a hurry like me, put it in the freezer for an hour).
Just before serving, top with candied pecans.
Quick Candied Pecans
In a small skillet over medium heat, combine the pecans, sugar, and salt. Stir constantly just until the sugar melts, about 2-3 minutes.
Transfer the nuts to a sheet of parchment paper and spread them out to cool.
Notes
I used my great grandma's smaller vintage pie pan in the picture, but this recipe will fill a deep 9-inch pie pan. If you use a smaller pie pan, you might end up with a bit of extra filling, which you can spoon into dessert cups and serve with whipped cream:)
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.