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Pumpkin Mousse Ice Cream Pie

Pumpkin Mousse Ice Cream PieThe crust is the only part of this elegant dessert ensemble which is baked. Luscious filling made from a mixture of ice cream and pumpkin is chilled with a whipped cream topping.

Recipe Ingredients:

Crust:
1 1/4 cups crushed gingersnap cookies (about 28)
1/3 cup butter, melted
1/4 cup granulated sugar

Filling:
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

Topping:
1 (12.25-ounce) jar caramel or butterscotch sauce
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/2 teaspoon pumpkin pie spice

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. For Crust: Combine crushed cookies, butter and sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.
  3. Bake for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.
  4. For Filling: Combine pumpkin, 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.
  5. For Topping: Combine caramel or butterscotch sauce, pumpkin and pumpkin pie spice in small bowl.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.