Frozen Pumpkin Mousse Pie
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
8-10 ServingsPrep: 25 min. Bake: 10 min. + freezing
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
- 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.
- 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.
Nutrition Facts: 1 serving (1 slice) equals 331 calories, 14 g fat (10 g saturated fat), 18 mg cholesterol, 168 mg sodium,