Growing up my mom would make Pumpkin Cream Pie for Thanksgiving. It is a delicious pumpkin mousse in a pie shell and topped with whipped cream. Simple and often guests would like it more than the original pumpkin pie. I had a friend who would come to our house for Thanksgiving every year for THIS pie! She said it was because she loved our family, but I know it was this pie.
I had a zap of inspiration recently. What if I took my mom’s pumpkin cream pie and mashed it with my Strawberries & Cream Bars. So, I thought it through and it WORKED!!! The first time! I thought I might have to test it more than that. I had to set it up and photograph it right away so I could share it with you all before Thanksgiving!
This heavenly dessert has 4 layers.
- Gingersnap crust
- Whipped cheesecake layer
- Pumpkin Mousse
- Whipped cream
Crush the gingersnaps to get about 2 cups of crumbs. Add the brown sugar and melted butter to the crumbs. Use a fork to stir together till combined. Press into a prepared baking dish, using the back of a metal spoon. Really pack it in tight. Bake at 350 degrees for 10 minutes.
While the crust is baking and then cooling prep the whipped cream. Prep the cheesecake layer. Spread the cheesecake cream over the cooled crust.
Whip the pumpkin mousse ingredients together till it is thick and creamy. Fold in a cup of the previously prepared whipped cream. Fold it into the pumpkin mix.
Spread the pumpkin mousse over the cheesecake layer. Next, spread the whipped cream over the pumpkin layer.
Sprinkle a few dashes of nutmeg over the top if you like. We recommend chilling for at least an hour before serving.
Cover and store in the refrigerator for up to a week. Cut into squares and serve.
If you like this recipe, then try out these others –
- Pumpkin Cream Pie
- Pumpkin Cream Poke Cake
- Pumpkin Spice Cake with Candied Pecans
- Pumpkin Custard Cake
- Strawberries & Cream Bars
- Rhubarb Custard Cream Bars
Pumpkin Cheesecake Squares
Equipment
- 9×13 baking dish
- Stand mixer or electric hand mixer
- food processor or some way to crush cookies
Ingredients
Crust
- 2 cups gingersnaps
- ¼ cup brown sugar, packed
- 8 Tbsp melted butter
Whipped Cream
- 2 cups whipping cream
- ½ cup granulated white sugar
- 1 tsp vanilla extract
Cheesecake Layer
- 8 oz. cream cheese
- ¾ cup powdered sugar
- 2 cups whipping cream
- 1 tsp vanilla bean paste, or 1 tsp of vanilla extract
Pumpkin Mousse
- 2 cups milk
- 2 3.5 oz. box vanilla instant pudding
- 1 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup whipped cream
- 3 dashes nutmeg for the top optional
Instructions
Crust
- Preheat the oven to 350℉.Crush and smash the crisp gingersnap cookies to crumbs. You can do this in a food processor or place them in a Ziploc bag, seal it shut, then roll over with a rolling pin or use a meat mallet to gently tap on the cookies till they are all crumbs.
- Pour the crumbs into a small mixing bowl. Add the brown sugar and melted butter. Use a fork to stir and fold till loosely combined.
- Press the crumb mixture into 9×13 dish. Pack it in tight using the back of a metal spoon. Bake at 350℉ for 10 minutes. When finished, removed from the oven set aside to cool completely.
Whipped Topping
- Pour the 2 cups of cream and ½ cup sugar in a mixing bowl or the bowl of a stand mixer. Use an electric hand or stand mixer to start slow and add speed till soft peaks form. Not too stiff! Add and stir in the vanilla extract. Set aside. Cover and chill in the refrigerator if you will not be assembling the dessert within the next 30 minutes.
Cheesecake Layer
- Using an electric mixer, cream together the cream cheese and powdered sugar. Slowly add in the 2 cups of whipping cream and mix till thick and creamy. Add in the vanilla and mix for a short 30 seconds till combined. Set aside. Cover and chill in the refrigerator if you will not be assembling dessert within the next 30 minutes.
Pumpkin Mousse
- Lightly whisk together the milk and pudding packets. Add the pumpkin puree and pumpkin spice. Using an electric mixer, whip together for a minute till thick and creamy.
- Add in 1 cup of the previously prepared whipped cream to the pumpkin mixture and then fold together.
Assembly
- Spread the cream cheese layer evenly over the cooled crust. Next, smooth over the pumpkin mousse layer. Top off with a layer of the all the whipped cream that is left. Sprinkle a little nutmeg over the top.
- Cover tight and store in the refrigerator for up to a week.