These Mini Pumpkin Mousse Pies are not made with your typical pie crust though. Nope, they start with my new favorite – cake mix pie crust. That’s right, can you imagine the flavor possibilities now that we can bake a pie starting with a cake mix?
These little bites of Pumpkin Mousse Pie are delicious. The crust begins with a yellow cake mix, then filled with a combination of Pumpkin Spice Pudding and Cool Whip, and topped with a little dollop of Meringue.
All this week we are sharing recipes and crafts for Candy Corn Week, and although these Mini Pumpkin Mousse Pies are not your typical bright orange and yellow, the colors are muted and definitely a delicious treat to serve for Fall or Halloween – even Thanksgiving instead of a regular Pumpkin Pie.
The flavor options are endless, I loved how the yellow cake mix flavor paired with the pumpkin though. And they were really easy too. During a recent trip to Duncan Hines, Chef Joe shared the recipe for the pie crust made with a cake mix.
Head on over to learn how to make a pie crust from a cake mix.
After mixing the pie crust, you will need a mini muffin tin, a rolling pin, round biscuit cutter and a tart shaper. You can also use a large spoon, but this little tool is great to have in your kitchen.
Roll out the dough to about 1/8 thick, you want it thin but not too thin so that it tears. Place the circles over the muffin cup.
Gently press the dough into the muffin cup with the tart shaper.
Prick the bottom of pie before baking.
Since the pie crust uses 3 egg yolks, instead of wasting the egg whites, I decided to top the Pumpkin Mousse Pies with Meringue. You could certainly use Cool Whip or Fresh Whipping Cream if you like.
Never made meringue? It’s not hard, watch my video to learn how to make meringue.
Linking to…Gooseberry Patch