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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
  • Total Time
    Prep: 25 min. Bake: 10 min. + freezing
  • Makes
    10 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 6 tablespoons butter, melted
  • 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


  • Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack.
  • For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
Nutrition Facts
1 slice: 331 calories, 14g fat (10g saturated fat), 18mg cholesterol, 168mg sodium, 48g carbohydrate (31g sugars, 2g fiber), 2g protein.

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  • Mick
    Nov 20, 2017

    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

  • lottieda
    Dec 31, 2011

    No comment left

  • elydiane
    Dec 30, 2011

    I made the pie and have it in the freezer. Is it served directly from the freezer, or should it thaw a bit first?

  • Mokka
    Dec 25, 2011

    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.

  • NyxRizzi
    Nov 9, 2009

    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.