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Frozen Pumpkin Mousse Pie

 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


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 6 tablespoons butter, melted
  • 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


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 331 calories, 14 g fat (10 g saturated fat), 18 mg cholesterol, 168 mg sodium,

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Frozen Pumpkin Mousse Pie (continued)

Nutritional Facts: 48 g carbohydrate, 2 g fiber, 2 g protein.