Frozen Pumpkin Mousse Pie

Rich and creamy, this dessert tastes so good with its buttery graham cracker crust.

The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored.

Preparation time: 25 minutes
Cooking time: 10 minutes

You Will Need
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


What to Do
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°F 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.

Serves 8-10

From Taste of Home - April/May 2006

 

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