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Frozen Pumpkin Mousse Pie Recipe
Frozen Pumpkin Mousse Pie Recipe photo by Taste of Home

Frozen Pumpkin Mousse Pie Recipe

Publisher Photo
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
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min. + freezing
MAKES: 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

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.

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.
Originally published as Frozen Pumpkin Mousse Pie in Taste of Home April/May 2006, p47

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.

Reviews for Frozen Pumpkin Mousse Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 30, 2011

I made the pie and have it in the freezer. Is it served directly from the freezer, or should it thaw a bit first?

MY REVIEW
Reviewed Dec. 25, 2011

Such a fantastic pumpkin pie. I made the crust using gluten free graham crackers, everything else is exactly like the recipe called for. Everyone LOVES it, even those who are not gluten intolerant. Thanks for the best tasting pie ever.

MY REVIEW
Reviewed Nov. 9, 2009

I have never been a fan of traditional pumpkin pie. Until I found this recipe 3 years ago, I would often go dessert-less on Thanksgiving. I absolutely love this pie! It gives me the pumpkin pie flavor without the dense, sticky consistency. It is super quick and easy to make, and has become a Thanksgiving tradition that my entire family looks forward to.

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