I noticed that you admired my easy pumpkin pancakes from a few weeks ago.. Now, I want to show you how to make Chocolate Chip Pumpkin Mousse Pie! In the meantime, I have to substitute some ingredients for my health in order to avoid sugar and diary. You may not know this about me but I am grateful to share a little information with you. I have diabetes that came back. :-/
For now, you can substitute some ingredients for yourself if necessary. If you don’t want to substitute, that’s fine.
Would you like to join me and try this? It’s gonna be stunningly fun!!
What You Need:
1 packet unflavored gelatin
1/4 cup cold water
2 cups Pumpkin Puree Canned
1/4 cup Granulated Sugar (substitute to low-calorie sweeteners)
1 cup Heavy Cream (substitute to nonfat heavy cream)
3 tbsp. Powered Sugar
1 Oreo Pie Crust
Chocolate Chip (optional)
STEP ONE: Pour the gelatin in the saucepan and add the cold water, let it soften for one minute. Stir over low heat until gelatin is dissolved. Remove from the heat.
STEP TWO: Combine the pumpkin puree, granulated sugar, and gelatin in a medium bowl. And then stir easily. It should be in refrigerator for at least one hour until it become chilled.
STEP THREE: Stir the heavy cream with the powered sugar until it softens. Pour each of 1/4 cream into the pumpkin puree to lighten mixture. After that, pour all into the Oreo crust. Add chocolate chip over the top of the pumpkin mousse.
STEP FOUR: At last, take it in the refrigerator within 2 hours or so before serving.
NOTE: You can add the whipped topping and cinnamon over the pie if you want to.
Enjoy your dessert!
P.S. this post is lining up to some linky parties.