Having grown up in Vermont, it probably goes without saying that the strikingly beautiful colors of fall foliage hold a special place in my heart. Fall is easily one of my favorite times of the year—I just can’t help but love feeling the cooler air, wearing light sweaters, wrapping up in blankets on the couch and watching weekend football. But you know what I love even more? All the wonderful pumpkin desserts!
To me, pumpkin desserts simply exude the spirit of fall. Whether it’s pumpkin cake, creamy mousse or pumpkin pie, the warm flavors of pumpkin with cinnamon, ginger and nutmeg are the perfect complement for any fall-festive occasion.
I’m happy to report this Creamy Pumpkin Mouse Pie with Gingersnap Crust is no exception. With its gingersnap crust and creamy filling, it will quickly become a seasonal favorite to help you celebrate all those special events (or random Tuesdays) of fall!
A little tip for easily pressing those crumbs to form a firmly packed crust: Use the bottom of a drinking glass or measuring cup to press them into shape, all along the bottom and up the sides of the pie plate.
The pumpkin mousse filling is a quick-and-easy creamy, dreamy pie filling that you could simply eat with a spoon, but resist the urge and pour it over the gingersnap crust to create this flavorful pie. Chill the pie overnight, garnish with a few more gingersnap cookies, then get ready to enjoy the pumpkin deliciousness. Full of fall flavors, Creamy Pumpkin Mousse Pie with Gingersnap Crust is the perfect way to celebrate my favorite fruit of fall.