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Pumpkin Mousse Ice Cream Pie

Pumpkin Mousse Ice Cream Pie
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
203
minutes
based on
16 reviews
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.

In this recipe:


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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)

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Award Winning..

    Katherine Wheatley from

    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

  •  Star(s)

    Pumpkin Mousse Ice Cream Pie

    Alice Keeney from STRONGSVILLE, OH

    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.

  •  Star(s)

    Needs some pizzazz!

    Julie Wesson from WILTON, WI

    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!

  •  Star(s)

    Pumpkin Mousse Ice Cream Pie

    NANCY COWLISHAW from POCATELLO, ID

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

  •  Star(s)

    MOUTH WATERING GOOD

    Ms. Blaschuk from FARMINGDALE, NY

    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!

  •  Star(s)

    Pumpkin Mousse Ice Cream Pie

    Ruth Shepherd from Shafter, CA

    I like this very much, It is easy to make and a quick fix for company.

  •  Star(s)

    Great end to a perfect meal

    Geraldine Vance from Mobile, AL

    The combinations of ginger cookies (crust) and the pumpkin are great. Wonderful ending to a fancy meal or a light meal.

  •  Star(s)

    Pumpkin Mousse Ice Cream Pie

    Carole Finney from HARRISVILLE, OH

    It was o.k., but I prefer real pumpkin pie instead of this one.

  •  Star(s)

    pumpkin mousse pie

    katina tabor from forsyth, MT

    Very delicious. The flavors are excellent together. This is a very nice variation from plain pumpkin pie for the holidays.

  •  Star(s)

    pumpkin paradise

    pamela farris from seven hills, OH

    tastes so smooth and creamy like pumpkin ice cream. and so simple to make. a nice finish to a holiday meal or any time.

  •  Star(s)

    pumpkin mousses ice cream pie

    Maryann O'Neill from coatesville, PA

    This was the first time ever trying this recipe and it was excellent and it is quick and easy to make.

  •  Star(s)

    Pumpkin Mousse Ice Cream Pie

    A Ruvo from Connellsville, PA

    Very tasty, sprinkled a few pecans on also.

  •  Star(s)

    Delicious

    leah svercek from pittsburgh, PA

    I am a big fan of pumpkin. This is a wondeful tasting mousse.It would make an excellent dessert for Thanksgiving.

  •  Star(s)

    Easy and good

    gina wedig from amite, LA

    I was looking for a recipe for pumpkin mousse and this was a delightful find. Very refreshing and easy to make.

  •  Star(s)

    mmm....

    jenni green from hinton, AB

    An excellent alternative to traditional pumpkin pie.

  •  Star(s)

    great ice creamcake

    Adriana chavez from coachella, CA

    This is a change from regular pumpkin pie it tastes great. My whole family loves it.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • 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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Pumpkin Mousse Ice Cream Pie

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)

 

Directions

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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