The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. —Sheila Bradshaw, Powell, Ohio
Frozen Pumpkin Mousse Pie
Frozen Pumpkin Mousse Pie
Prep Time
25 min
Cook Time
10 min
Yield
10 servings
Ingredients
- 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
Directions
- Preheat oven to 350°. 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 until lightly browned, 7-9 minutes. Cool completely on a wire rack.
- 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.
Nutrition Facts
1 slice: 331 calories, 14g fat (10g saturated fat), 18mg cholesterol, 168mg sodium, 48g carbohydrate (31g sugars, 2g fiber), 2g protein.
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