Pumpkin Mousse Ice Cream Pie

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Executive Chef
Jun 3, 2004
Pumpkin Mousse Ice Cream Pie

Yield: 8 servings
1 1/4 cups (about 28) crushed gingersnap cookies
1/3 cup butter, melted
1/4 cup granulated sugar
2 cups (1 pint) vanilla ice cream, softened
1 cup LIBBY'S® 100% Pure Pumpkin
3/4 cup granulated sugar
1 1/2 tsp pumpkin pie spice
1 cup whipping cream
1/2 tsp vanilla extract
Pumpkin Topping (recipe follows)
1 PREHEAT oven to 375° F.
2 COMBINE crushed cookies, butter and 1/4 cup sugar in small bowl.
3 Press onto bottom and sides of 9-inch pie plate.
4 BAKE for 8 minutes.
5 Cool completely.
6 Spread ice cream over gingersnap crust.
7 Freeze for 2 hours or until firm.
8 COMBINE pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl.
9 Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture.
10 Spoon over ice cream.
11 Freeze for 1 hour or until firm.
12 Serve with Pumpkin Topping.
14 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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