Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Pie: Pumpkin Mousse Pie




Source of Recipe


internet


Recipe Link: http://https://cookiesandcups.com/fluffy-pumpkin-mousse-pie/

List of Ingredients




For the Crust:

1 1/2 cups finely ground gingersnap cookie crumbs
1/4 cup light brown sugar
5 tablespoons butter, melted

For the Pumpkin Mousse Filling:

1 tablespoon butter
30 regular-sized marshmallows (not mini)
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 (15-oz) can pumpkin puree
1 (8-oz) container frozen whipped topping (like Cool Whip), thawed

Optional
Whipped cream or more Cool Whip to top



Recipe



For the Crust

Preheat the oven to 350°F.
In a large bowl, evenly combine the cookie crumbs, sugar and butter.
Press the cookie mixture firmly into the bottom and up the sides of an ungreased, 9-inch deep dish pie plate.
Bake for 9-10 minutes until edges are lightly golden. Allow the crust to cool completely.

For the Filling

Heat a large saucepan on low heat. Melt the butter and add in the marshmallows. Stir constantly until the marshmallows are melted.
Remove the pan from the heat and stir in the pumpkin pie spice, salt and pumpkin puree until evenly combined. Allow the mixture to cool to room temperature.
Fold in the whipped topping until smooth. Spread the mixture into the crust. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Top with whipped cream or Cool Whip, if desired.