Frozen Pumpkin Mousse Pie

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

from Taste of Home | April/May 2006

Quick look

  • prep 25 min    cook 10 min
  • serves 8-10

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

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 6 tablespoons butter, melted
  • 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

    How to make it  35 minutes


  • 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.