Pumpkin Mousse Pie

As I stated in my last blog, I ended the meal with a Pumpkin Mousse Pie. Sounds delicious right? WELL IT IS! Something different to serve instead of your typical Pumpkin Pie.  This is very light and super easy to make.
Here's what you need:

1 - 9" Graham Cracker Pie Crust
8 oz package of cream cheese, room temperature
1/2 cup, packed brown sugar
1 - 16 oz can of pumpkin
1 - 8 oz tub of cool whip
1 tsp of vanilla extract
2 tsp of pumpkin pie spice

As you can see, name brand food doesn't matter. We call this cooking with a budget :)

Make sure the cream cheese is room temperature. Using cream cheese straight out of the frig is harder to work with when mixing everything together. In a large bowl, mix the cream cheese and brown sugar until creamed. Then add pumpkin, vanilla, and pumpkin pie spice until everything is mixed together. Add half the tub of whipped cream. Beat with hand mixer on low until combined. Then add the other half of the tub and use the hand mixer on low until everything is completely combined. Use a spatula and pour into the pie crust. Set in fridge for about an hour, top with more whipped cream (if desired) and a sprinkle with 1/2 tsp of pumpkin pie spice.

Slice and Enjoy!!!!!!

If you are not a fan of cream cheese, cut out the cream cheese and use a package of vanilla pudding instead. only use 1 1/4 cup milk instead of the the suggested 2 cups. This will help set the pie up. Happy Eating :)