Frozen Pumpkin Mousse Pie
The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. —Sheila Bradshaw, Powell, Ohio
Ingredients
- 1-1/2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 6 tablespoons butter, melted
- FILLING:
- 1 can (15 ounces) solid-pack pumpkin
- 1 jar (7 ounces) marshmallow creme
- 1/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
Reviews
My wife made this and it is fabulous. It is so refreshing and in a class by itself Will definetly have her make it again
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I made the pie and have it in the freezer. Is it served directly from the freezer, or should it thaw a bit first?
Such a fantastic pumpkin pie. I made the crust using gluten free graham crackers, everything else is exactly like the recipe called for. Everyone LOVES it, even those who are not gluten intolerant. Thanks for the best tasting pie ever.
I have never been a fan of traditional pumpkin pie. Until I found this recipe 3 years ago, I would often go dessert-less on Thanksgiving. I absolutely love this pie! It gives me the pumpkin pie flavor without the dense, sticky consistency. It is super quick and easy to make, and has become a Thanksgiving tradition that my entire family looks forward to.