Frozen Pumpkin Mousse Pie

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

[quicklook-recipe prep_time=”25 min” cook_time=”10 min” serves=”8-10″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 6 tablespoons butter, melted
  • 1 can (15 ounces) solid-pack pumpkin

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”35 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest