Crush cookies using a food processor or in a plastic freezer bag using a rolling pin. Transfer to a bowl.
Add in melted butter and stir to saturate well.
Spray a 9-inch pie pan with cooking spray and press crust mixture into the bottom and sides of the pan. Use the bottom of a measuring cup to flatten. Place crust in freezer to set while you make your filling.
Beat cream cheese in a bowl with a hand mixer or stand mixer until very smooth.
Add in pumpkin, vanilla extract, and pumpkin pie spice. Beat until smooth.
Gradually mix in powdered sugar until fully incorporated. Set aside, or if using a stand mixer, transfer to another bowl.
Using cold beaters, whip cold heavy cream on high until stiff peaks form.
Gently fold whipped cream into pumpkin mixture, being careful not to deflate whipped cream. Once mixture is combined, pour into prepared crust and smooth on top.
Cover with plastic wrap and chill in the fridge for 6 hours, or overnight.
(Optional) Just before serving, use cold beaters and bowl to whip cold heavy cream, vanilla, and powdered sugar until stiff peaks form. Spread over cooled pie and grate nutmeg on top. Serve immediately.
Substitution for Maple Creme Oreos: Feel free to substitute another maple sandwich cookie of your choice. You can also use Golden Oreos and just add in 1/2 teaspoon of maple extract. If you do use another maple cookie or Golden Oreos, add in an extra 2 tbsp of melted butter to your crust mixture to help it come together.Homemade Pumpkin Pie Spice Blend: If you're out of store-bought pumpkin pie spice or just prefer to make your own, for this recipe you'll need 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, a pinch of ground allspice, and a pinch of ground cloves.
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Pumpkin Mousse Pie with Maple Cookie Crust - NO BAKE! posted on October 27, 2020 by Chenée Today at https://cheneetoday.com/pumpkin-mousse-pie-with-maple-cookie-crust/