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.
- 1 1/4 cups (about 28) crushed gingersnap cookies
- 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 (recipe follows)
PREHEAT oven to 375° F.
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 12.25-ounce jar caramel or butterscotch sauce, 1/2 cup LIBBY'S® 100% Pure Pumpkin and 1/2 teaspoon pumpkin pie spice in small bowl.
Review This Recipe
Pumpkin Mousse Ice Cream Pie
Most of the young children I know don't really care for traditional pumpkin pie. But I made this for guests, substituting vanilla wafers for the gingersnaps, and the kids couldn't get enough. They asked if it was difficult to make and I invited them back next weekend, without parents, when we'll have a baking party and I'll teach them how to make this.
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