Pumpkin Mousse Pie with Gingersnap Crust

Name: Pumpkin Mousse Pie with Gingersnap Crust
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 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 large 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

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

Ingredients

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 large 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

Directions

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.
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.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 piece: 516 calories, 32g fat (12g saturated fat), 98mg cholesterol, 227mg sodium, 53g carbohydrate (28g sugars, 4g fiber), 7g protein.

Reviews

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Average Rating:

parksville

Dec 14, 2013

We didn't find much flavor in this recipe, irregardless of their being 2 tsp of pumpkin pie spice, etc. Will not make again, sorry!
Lovachka

Oct 1, 2013

It is very delicious and much more appealing especially to the guests who are not a fan of traditional pumpkin pie. It is light and flavorful and the perfect end to any fall gathering. Definitely a memorable and conversational treat!