Holidays, 2015

Holidays, 2015
A Winter Scene - red door, a dusting of snow, and a vintage bicycle

Sunday, November 28, 2010

How to Make Pumpkin Mousse Pie - so easy and so so good!


A really long time ago, I found a simple recipe on the inside of the lid of a container of Cool Whip.  

I don't 'love' cool whip by any means, but it does have its place now and then.  
My three daughters have wanted this recipe and I've lost it long ago, but I make it by heart so I thought that since a picture tells a thousand words, 'seeing' it made would be helpful. 

so, let's begin: 

First of all, this 'recipe' is for TWO 'halve' whatever I say here if you want only one. 

You're going to need:

1 large box and 1 small box of jell-o INSTANT pudding mix in vanilla
2 regular containers of cool-whip
2 pie shells- make your own, use ready-made or use a graham cracker crumb crust--all are delicious!
1/3 cup half and half or whole milk
1 1/2 T pumpkin pie spice
1 can pumpkin ( if you use pumpkin pie mixture, then use half of the amount of pumpkin pie spice )

This is a NO-BAKE pie, so it's fast and easy.  

1.  Put your pudding mix into a large bowl----
2.  SLOWLY add the milk or half and may need more or less than this but the 'texture' needs to look like.....

THIS.....thick, really thick......

After you have this pudding all mixed really thick, slowly add in 1 can of pumpkin.  I like to use organic ingredients whenever possible....and yes, I know that Cool-Whip defeats this purpose a hundred times over....but whipping cream doesn't get it thick enough

remember, that if you choose pumpkin pie mixture, it will already have spices in it, so cut the pumpkin pie spice amount in half

There ARE organic varieties of pumpkin pie spice...I just happened to have purchased a brand new jar from Trader Joe's when I was in California with my middle daughter in September.

After mixing in the pumpkin, your mixture should look like THIS:

Don't waste any....get it all out of the can!

Now, slowly add in 1 of the containers of cool whip....don't mix this fast and hard....slowly....even folding it in works for this part of the pie making

Add in approximately ONE HALF of the second container....mix and it should look like THIS:

see how much lighter it can taste it at this point and see if you need a little more pumpkin pie spice....if so, add a 'bit' more now and re-taste

Put half of the mixture into 1 pie shell and the other half into the other pie shell....smooth it out
If you buy ready-made pie shells, bake them first...follow directions on package.  I happened to have bought two organic whole wheat pie crusts from Whole Foods for this demonstration

NOW, you should have 1/2 container of Cool Whip left.....put into a piping bag, add a decorative tip and go to town with it....the remaining will be enough to 'decorate' both pies

And there you go.....refrigerate for 4 hours....cut and's absolutely yummy with pumpkin spice coffee if you're into flavored coffee......our family just LOVES this pie!! Enjoy!!


  1. This is by far my most favorite holiday dessert. You make it so perfectly. Thanks for posting the recipe!

  2. This looks amazing, thanks for posting!


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