Back to Frozen Pumpkin Mousse Pie

Print Options

 
 
 Print
Frozen Pumpkin Mousse Pie Recipe

Frozen Pumpkin Mousse Pie Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 10 min. + freezing YIELD:8-10 servings

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.

Nutritional Facts

1 serving (1 slice) equals 331 calories, 14 g fat (10 g saturated fat), 18 mg cholesterol, 168 mg sodium, 48 g carbohydrate, 2 g fiber, 2 g protein.