Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Pumpkin Mousse Ice Cream Pie

Pumpkin Mousse Ice Cream PieThe crust is the only part of this elegant dessert ensemble which is baked. Luscious filling made from a mixture of ice cream and pumpkin is chilled with a whipped cream topping.

Recipe Ingredients:

1 1/4 cups crushed gingersnap cookies (about 28)
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

1 (12.25-ounce) jar caramel or butterscotch sauce
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/2 teaspoon pumpkin pie spice

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. For Crust: Combine crushed cookies, butter and sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.
  3. Bake for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.
  4. For Filling: Combine pumpkin, 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.
  5. For Topping: Combine caramel or butterscotch sauce, pumpkin and pumpkin pie spice in small bowl.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and, used with permission.