Cooking Instructions
- 1
bake your pie shell as directed and let cool.
- 2
add your cream cheese and 1tspn vanilla and half of your 1/2 cup sugar to a standup mixer or beat with a handmixer till nice and fluffy, now add in pumpkin & all seasonings beat till smooth & creamy set aside. Now add heavy cream & sugar & tspn of vanilla to mixer beat on high speed till nice and creamy & thick. Fold your cream into pumpkin cream cheese mixture.
- 3
in your cooled pie shell I like to drizzle the bottom of crust with chocolate & caramel drizzle as you like. now add in pumpkin mousse refridgerate while u make whip topping
- 4
whip topping: add heavy cream, dry pudding, sugar & vanilla to mixer blend on high speed till thick.
- 5
I used a piping bag to top pie with whipping drizzle on caramel & chocolate and any other toppings of your choice. Refridgerate atleast 2hours to set.Enjoy!!
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