Frozen Pumpkin Mousse Pie
Adapted from
Halloween Food & Fun
8 servings
| Crust: | 15 ozs canned pumpkin | ||
| 1 1/2 c gingersnap cookies, crushed | 7 ozs marshmallow cream | ||
| 1/4 c light margarine | 1/4 cup light brown sugar, packed | ||
| 3 tbsps granulated sugar | 1 tsps pumpkin pie spice | ||
| 1/2 tsp pumpkin pie spice | 8 ozs Cool Whip Free, thawed | ||
| Filling: |
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To prepare crust, combine cookie crumbs, margarine, granulated sugar, and half teaspoon pumpkin pie spice in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine pumpkin, marshmallow cream, brown sugar, and remaining pumpkin pie spice. Mix well. Fold in whipped topping. Spoon filling into prepared crust. Cover and freeze overnight, or until firm.
| Calories | 331 | %CFF | 17 % | |
| Total Fat | 6 g | Saturated Fat | 1 mg | |
| Protein | 2 g | Cholesterol | 0 g | |
| Carbohydrates | 61 g | Sodium | 185 mg | |
| Sugars | 43 g | Fiber | 2 g | |
|
6.7 WW Points | ||||
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