Frozen Pumpkin Mousse Pie |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust.Sheila Bradshaw, Powell, Ohio Ingredients:
1-1/2 cups graham cracker crumbs |
1/4 cup packed brown sugar |
6 tablespoons butter, melted |
filling: |
1 can (15 ounces) solid-pack pumpkin |
1 jar (7 ounces) marshmallow creme |
1/4 cup packed brown sugar |
2 teaspoons pumpkin pie spice |
1 carton (12 ounces) frozen whipped topping, thawed, divided |
Directions:
1. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 7-9 minutes or until lightly browned. Cool completely on a wire rack.
2. For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping. Yield: 8-10 servings.
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