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
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.
Loading Popular in the Community
Loading Reviews
