Everyone has a recipe fail from time to time, right? In my Thanksgiving post, I told you I was making my fave pumpkin pie with a graham crust. Well, guess what. It didn’t come out right. (Filling was too gingery for most folks and the crust was soggy and burnt at the same time, riddle me that). I worked so hard on it and royally destroyed my kitchen over it so I wasn’t ready to give up. Plus, who can just toss a whole pie in the trash? Not this girl. I did a little research on leftover pumpkin pie recipes and most of what is out on the Internet are pumpkin pie smoothies. Eh. I started thinking about this freezy dessert I made a few weeks ago and the pumpkin banana thing I discovered and my brain bells started going off.
I had nothing to lose if my alternative was the trash can, right?
I scooped the remaining filling and about half the graham cracker crust into a bowl and added a tub of frozen whipped topping (this time I used TruWhip). Using a rubber spatula, I folded the whip into the filling and this incredible thing happened.
Leftover Pumpkin Pie Mousse
1/2 pie of your choice (This is my fave pie recipe, via The Kitchn)
1 tub frozen whipped topping (bring to fridge temp)
Whipped cream to serve
Scoop the pie filling and whatever crust sticks to it into a bowl (don’t go crazy trying to separate). Mix in the tub of your fave whipped topping. Fold to combine. Press the leftover crust into the bottom of a few ramekins (mine was enough for 4 servings). Fill a pastry or freezer bag with the filling and snip off the corner. Pipe into your ramekins, or fill with a spoon. Chill in the fridge for a few hours, or pop in the freezer. Top with extra whipped cream, if you’d like!