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.

Yield: 8 servings

Ingredients

Crust

• 1 1/4 cups (about 28) crushed gingersnap cookies
• 1/3 cup butter, melted
• 1/4 cup granulated sugar

Filling

• 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

• 1 (12.25 ounce) jar caramel or butterscotch sauce
• 1/2 cup Libby's® 100% Pure Pumpkin
• 1/2 teaspoon pumpkin pie spice

Instructions

1. Heat oven to 375 degrees F.

Crust

1. Combine crushed cookies, butter and 1/4 cup sugar in small bowl.
2. Press onto bottom and sides of a 9 inch pie plate.
3. Bake for 8 minutes.
4. Cool completely.

Filling

1. Spread ice cream over gingersnap crust.
2. Freeze for 2 hours or until firm.
3. Combine pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl.
4. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture.
5. Spoon over ice cream.
6. Freeze for 1 hour or until firm.
7. Serve with Pumpkin Topping.

Pumpkin Topping

1. Combine caramel or butterscotch sauce, Libby's® 100% Pure Pumpkin and pumpkin pie spice in small bowl.

Attribution

Recipe and photo used with permission from: Nestlé® and meals.com