Frozen Pumpkin Mousse Pie
This cool, creamy pumpkin pie doesn’t have to be tied to the holidays. A dessert this good should be shared all year long!
Ingredients
- Crust
- 1 1/2 cups finely crushed graham crackers (about twenty 2 1/2-inch squares)
- 1/4 cup packed brown sugar
- 6 tablespoons butter or margarine, melted
- Filling
- 1 can (15 ounces) solid pack pumpkin
- 2 teaspoons Cinnamon Plus® Spice Blend
- 1 jar (7 1/2 ounces) marshmallow creme
- 1/4 cup packed brown sugar
- 1 container (8 ounces) frozen whipped topping, thawed
Directions
Preheat oven to 350°F. Lightly spray Deep Dish Pie Plate with canola oil using Kitchen Spritzer. In Small Batter Bowl, combine graham cracker crumbs, brown sugar and butter; mix well. Press into bottom and up sides of pie plate. Bake 12 minutes. Remove from oven; cool completely. Freeze crust until ready to fill.
In Classic Batter Bowl, combine pumpkin, spice blend, marshmallow creme and brown sugar; whisk until smooth. Fold in whipped topping using Classic Scraper. Spoon pumpkin mixture into crust; spread evenly. Garnish top of pie with additional whipped topping using Easy Accent® Decorator and chocolate leaves, if desired. Freeze at least 4 hours or until firm. Serve immediately.
Yield:
- 12 servings
Nutrients per serving:
Calories 250, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 39 g, Protein 1 g, Sodium 140 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1/2 starch, 2 fruit, 2 fat (2 1/2 carb)
Cook's Tips:
Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired.
For chocolate leaves, spread melted semi-sweet chocolate or chocolate-flavored almond bark onto a sheet of Parchment Paper. When chocolate is set, cut 12 leaves using Creative Cutters. Carefully remove leaves from Parchment Paper.