Email to VICKEY KOTWICA      

PUMPKIN MOUSSE ICE CREAM PIE




List of Ingredients



• 1 1/4 CUPS CRUSHED GINGERSNAP COOKIES, ABOUT 28
  
• 1/3 CUP MELTED BUTTER
  
• 1/4 CUP SUGAR
  
• 2 CUPS VANILLA ICE CREAM SOFTENED, 1 PINT
  
• 1 CUP LIBBY'S 100% PURE PUMPKIN PUREE
  
• 3/4 CUP SUGAR
  
• 1 1/2 TEASPOONS PUMPKIN PIE SPICES
  
• 1 CUP WHIPPING CREAM
  
• 1/2 TEASPOON VANILLA EXTRACT
  
• ******************************************************************************
  
• PUMPKIN TOPPING:
  
• 12 1/4 OUNCE JAR CARMEL OR BUTTERSCOTHC SAUCE
  
• 1/2 CUP LIBBY'S PUNPKIN PUREE
  
• 1/2 TEASPOON PUMPKIN PIE SPICES
  






Instructions



1. PREHEAT OVEN TO 375°.
   
   
2. PUMPKIN TOPPING:COMBINE THE CARAMEL OR BUTTERSCOTCH SAUCE, PUMPKIN PUREE AND PUMPKIN PIE SPICES IN A SMALL BOWL AND BLEND WELL. SET ASIDE.
   
   
3. CRUST:COMBINE CRUSHED COOKIES AND BUTTER AND 1/4 CUP SUGAR IN A SMALL BOWL. PRESS ONTO BOTTOM AND SIDES OF A 9" PIE PLATE.
   
   
4. BAKE 8 MINUTES. COOL COMPLETELY. SPREAD ICE CREAM OVER COOLED GINGERSNAP CRUST. FREEZE FOR 2 HOURS OR UNTIL ICE CREAM IS FIRM.
   
   
5. COMBINE PUMPKIN, 3/4 CUPS SUGAR AND PUMPKIN PIE SPICE IN A MEDIUM BOWL. BEAT WHIPPING CREAM AND VANILLA IN A SMALL MIXER BOWL UNTIL STIFF PEAKS FORM. FOLD IN PUMPKIN MIXTURE.
   
   
6. SPOON OVER ICE CREAM. FREEZE FOR 1 HOUR OR UNTIL FIRM.
   
   
7. SERVE WITH PUMPKIN TOPPING.
   
   
8. 8 SERVINGS