Pumpkin Mousse Ice Cream Pie

Pumpkin Mousse Ice Cream Pie

In this recipe:

based on 16 reviews
This Looks YUMMY!
4
15 min.
prep
203 min.
total
8 servings

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.

Ingredients

  • 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)
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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.

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Award Winning..

I entered this pie in our annual family pie contest, and it won second prize! Everybody loved it. My one suggestion would be to not use all the butter that the crust calls for. I had to make the crust twice because the first one was way too buttery. Other than that it was great, and it will live on as a family favorite

- Katherine Wheatley from

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.

- Alice Keeney from STRONGSVILLE, OH

Needs some pizzazz!

I loved the gingersnap crust, gave the pie great flavor, but the mousse is a bit blah. I added a pinch of nutmeg along with 1/2 teaspoon freshly ground coriander--what a difference!

- Julie Wesson from WILTON, WI

Pumpkin Mousse Ice Cream Pie

This was a great (and easy) addition to our Thanksgiving dinner. The kids especially liked it.

- NANCY COWLISHAW from POCATELLO, ID

MOUTH WATERING GOOD

It was over 92 degrees here today and I wanted to make something cold and tasty without too much work.This was PERFECT! I cannot believe that something so EASY could taste so good! I even ate some of it before it was fully chilled. WOW! We all polished it off tonight. EXCELLENT!

- Ms. Blaschuk from FARMINGDALE, NY

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 560
  • Calories from Fat: 240
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 15g (74% of DV)
  • Cholesterol: 75mg (25% of DV)
  • Sodium: 330mg (14% of DV)
  • Carbohydrates: 82g (27% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 42g
  • Protein: 4g
  • Vitamin A: 120% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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