The crust is the only part of this elegant
Pumpkin Mouse Ice Cream ensemble which is baked. Luscious filling
made from a mixture of ice cream and pumpkin is chilled with
a whipped cream topping.
Pumpkin
Mousse Ice Cream Pie
- 1 1/4 cups crushed gingersnap
cookies (about 28)
1/3 cup butter, melted
1/4 cup granulated sugar
1 pint vanilla ice cream, softened
1 cup LIBBY'S® 100% Pure Pumpkin
3/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 cup whipping cream
1/2 teaspoon vanilla extract
Pumpkin Topping:
- 1 (12.25-ounce) jar caramel
or butterscotch sauce
- 1/2 cup LIBBY'S® 100%
Pure Pumpkin
- 1/2 teaspoon pumpkin pie
spice
- Preheat oven to 375°F
(190°C).
- Combine crushed cookies,
butter and 1/4 cup sugar in small bowl. Press onto bottom and
sides of 9-inch pie plate.
- Bake for 8 minutes. Cool
completely. Spread ice cream over gingersnap crust. Freeze for
2 hours or until firm.
- Combine pumpkin, 3/4 cup
sugar and pumpkin pie spice in medium bowl. Beat whipping cream
and vanilla extract in small mixer bowl until stiff peaks form;
fold into pumpkin mixture. Spoon over ice cream. Freeze for 1
hour or until firm. Serve with Pumpkin Topping.
- For Pumpkin Topping: Combine
caramel or butterscotch sauce, pumpkin and pumpkin pie spice
in small bowl.
Makes 8 servings.
Estimated Times: Preparation
- 15 min | Cooking - 8 min | Cooling Time - 3 hrs freezing |
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
