Ingredients:

  • 1 ¾ cups Gingersnap Biscuits, ground (180 g)
  • ½ cup Unsalted Butter, melted (115 g)
  • 2 Tbsp Light Brown Sugar, packed (30 g)
  • ¼ tsp Salt
  • 8 oz block Cream Cheese, full fat, softened (225 g)
  • ½ cup Icing Sugar (Confectioner's Sugar), sifted (60 g)
  • 1 cup Pumpkin Purée (100% pure) (240 ml)
  • 1 ½ cups Heavy Cream, chilled (360 ml)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves

Instructions:

  1. Prepare the Pan: Lightly grease a 9-inch (23 cm) pie dish or springform pan.
  2. Process Biscuits: Place biscuits in a food processor and pulse until fine crumbs form. Add melted butter, brown sugar, and salt. Pulse until the mixture resembles wet sand.
  3. Press the Crust: Transfer the mixture to the prepared dish. Use the bottom of a glass or a measuring cup to firmly press the crumbs evenly across the base and up the sides. Ensure the base is packed densely.
  4. Chill: Place the crust in the freezer for 15 minutes while preparing the filling.
  5. Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream and vanilla extract using an electric mixer until stiff peaks form. Set aside (keep cold).
  6. Cream the Cheese: In the mixer bowl, beat the softened cream cheese until smooth and lump-free (about 2 minutes).
  7. Add Dry Ingredients: Gradually beat in the sifted icing sugar and all the spices until just combined. Scrape down the bowl.
  8. Incorporate Pumpkin: Add the pumpkin purée and mix on low speed until fully incorporated and the mixture is uniform and smooth. Do not overmix.
  9. The Fold (Handle with Care): Add half of the whipped cream to the pumpkin mixture and gently fold it in using a rubber spatula until streaks almost disappear.
  10. Final Fold: Add the remaining whipped cream and continue folding gently, cutting through the centre and scraping up the sides, until no white streaks remain. The goal is a light, airy, uniformly coloured mousse.
  11. Fill and Freeze: Pour the pumpkin mousse filling into the chilled crust. Use the spatula to smooth the top. Cover the pie loosely with plastic wrap and freeze for a minimum of 6 hours, or until completely solid.
  12. Thaw Before Slicing: To serve, transfer the pie from the freezer to the refrigerator 20–30 minutes before slicing, or leave at room temperature for 10–15 minutes. This ensures a creamy, rather than icy, texture. Slice cleanly using a hot, wiped knife.