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!


  • 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
  • 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


  1. 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.

  2. 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.


  • 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.

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