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Pumpkin Mousse Pie with Gingersnap Crust

 Pumpkin Mousse Pie with Gingersnap Crust
The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. —Bernice Janowski, Stevens Point, Wisconsin
8 ServingsPrep: 45 min. + chiling


  • 1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)
  • 1 cup finely chopped pecans, toasted
  • 1/3 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup packed brown sugar
  • 1/2 cup half-and-half cream
  • 3 egg yolks
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 teaspoons pumpkin pie spice
  • 2 cups whipped topping
  • 1/4 cup butterscotch-caramel ice cream topping
  • 1/2 cup chopped pecans, toasted


  • Preheat oven to 350°. In a small bowl, mix crushed cookies and
  • chopped pecans; stir in butter. Press onto bottom and up sides of an
  • ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until
  • lightly browned. Cool on a wire rack.
  • In a microwave-safe bowl, sprinkle gelatin over cold water; let stand
  • 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1
  • minute or until gelatin is completely dissolved.

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Pumpkin Mousse Pie with Gingersnap Crust (continued)

Directions (continued)

  • In a large saucepan, whisk brown sugar, cream and egg yolks until
  • blended. Cook over low heat until a thermometer reads at least
  • 160°, stirring constantly. (Do not allow to boil.) Remove from
  • heat; stir in pumpkin, pie spice and gelatin mixture. Cool
  • completely.
  • Fold in whipped topping. Pour into crust; refrigerate until set.
  • Drizzle with ice cream topping; sprinkle with pecans. Yield: 8
  • servings.