Pumpkin Cheesecake Mousse Pie

Almost no-bake pumpkin cheesecake mousse pie.

Gingersnap Crust:
2 cups ground gingersnaps (I used 1 8-ounce package of Trader Joe’s gluten-free gingersnaps)
5 tablespoons unsalted butter, melted

Pumpkin Cheesecake Mousse Filling:
1 pint heavy whipping cream
1½ cups powdered sugar, sifted and divided
2¼ teaspoons vanilla extract (I use Rodelle organics vanilla), divided
2 8-ounce blocks of cream cheese, room temperature
¾ cup pumpkin puree
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves

Quick Candied Pecans:
¼ cup chopped pecans
1 tablespoon sugar
¼ teaspoon salt

View the full recipe at Snixy Kitchen →