Pumpkin Mousse Ice Cream Pie

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

1 1/4 cups (about 28) crushed gingersnap cookies
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
Pumpkin topping (recipe follows)

PREHEAT oven to 375 degrees F.

COMBINE crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.

BAKE for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.

COMBINE pumpkin, 3/4 cup 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.

FOR PUMPKIN TOPPING
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.

Yields 8 servings.

Recipe and photograph provided courtesy of Nestle and meals.com - used with permission