Pumpkin Mousse Pie!

Oh yes, I just wrote, "Pumpkin Mousse Pie!" and with Thanksgiving just a week from tomorrow, today is the day to share my recipe so you are able to make one to enjoy with the ones you love! But first, some fun facts about mousse - did you know . . .

• Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. 
• The word “mousse” is the French word for “froth” or “foam”. A fitting name for this light, fluffy, and decadent confection.
• Mousse is pronounced “moose.” It is in no way associated with the animal.
• Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. 
• Painter Henri Toulouse-Lautrec was the inventor of chocolate mousse. He created the dish in the late 19th century and named it “mayonnaise de chocolat.” 
• The word mousse translates as “foam,” describing the unique texture of this dish.
• The Aventura Mall in Florida successfully made the largest chocolate mousse which weighed in at a whopping 4968 pounds. It was made on October 6th, 2013 and definitely put this mall on the map. 

You will find more fun facts at this link, this link, and this link. 

And now for my Pumpkin Mousse Pie recipe . . . 

• 2 cups all-purpose flour
• 3/4 cup butter, softened
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar

In a bowl, combine the flour, butter, salt, and confectioners' sugar. Pat into an ungreased 13x9" baking pan. Bake at 350° for 20 minutes.

• 16 ounces heavy cream
• 1/3 cup sugar
• one can of pumpkin filling
• 1/2 pkg of cream cheese

While this bakes, take eight ounces of heavy cream, put in a mixing bowl with 1/3 cup sugar, whip until you have a wonderful cream. Whip together the cream cheese and pumpkin, then fold in with the whipped cream. Allow your cookie crust to fully cool, then top with your mousse - put in the refrigerator until you are ready to enjoy - and enjoy it you will!