Pumpkin Mousse Pie

Prep Time: 20 min.
Cook Time: 10 min.
Chill Time: 2 hours

Crust:
16 graham cracker squares
4 tablespoons butter, melted
pinch of salt
1 tablespoon sugar
1 tablespoon flour
dash of cinnamon

Process everything in a food processor until it forms moist crumbs. Press into a 9” pie plate and bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool completely.

Filling:
8 oz. cream cheese, softened
15 oz. pumpkin puree
¾ cup powdered sugar, divided
2 tsp. vanilla extract
pinch of salt
½ tsp. ground cinnamon
2 cups heavy cream

Using an electric mixer, beat the cream cheese, pumpkin, ½ cup of powdered sugar, vanilla, salt, and cinnamon until smooth. In a separate bowl beat the cream and remaining powdered sugar until it forms medium peaks. Fold the whipped cream into the pumpkin mixture and fill the pie crust. Refrigerate until ready to use.

Meringue Topping:
4 egg whites, room temperature
pinch of salt
1 cup sugar

Using an electric mixer beat the egg whites and salt on low speed until frothy. Increase the speed and beat until soft peaks form. Then, slowly add the sugar, while beating, until medium peaks form. Top the pie with the meringue and design as desired. Using a torch or a broiler, brown the meringue without cooking the pie. Serve and Enjoy!