One thing I love about this pie is the versatility of the filling! Don't just think “pie” here. You now have a very useful recipe that is so much more than just a pie. The texture of this pie filling falls somewhere in between a fresh, unbaked cheesecake and a mousse.
Yields 10 servings. (The standard number of servings of a pie is 8, but this cheesecake is fairly deep and rich, and so we get about 10ish servings out of the pie.)
To make graham cracker crumbs, use a vitamix or blender to crumble crackers, or place crackers in a ziptop bag and roll with a rolling pin to crush. (A heavy, marble rolling pin works best -- I love mine!)
*Nut Crust Variation
I like to make the nut crust from this tart, and I'd recommend using walnuts, pecans, or hazelnuts, or a mixture of the three.
Prepare the crust according to directions and keep chilled until you're ready to add the filling.
Pumpkin Cheesecake Mousse Pie https://traditionalcookingschool.com/food-preparation/recipes/pumpkin-cheesecake-mousse-pie-and-more/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Pumpkin+Cheesecake+Mousse+Pie...+and+more%21