Frozen Pumpkin Mousse Pie

Adapted from Halloween Food & Fun

  • Crust:
  • 1 1/2 c gingersnap cookies, crushed
  • 1/4 c light margarine
  • 3 tbsps granulated sugar
  • 1/2 tsp pumpkin pie spice
  • Filling:
  • 15 ozs canned pumpkin
  • 7 ozs marshmallow creme
  • 1/4 cup light brown sugar, packed
  • 1 tsps pumpkin pie spice
  • 8 ozs Cool Whip Free, thawed
Frozen Pumpkin Mousse Pie
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.
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Posted: 11/13/2008
Rated by 0 users (0.00)
WW Points* : 6.72
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 331
Calories from Fat 55 (17%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 185mg 8%
Potassium 0mg 0%
Total Carbohydrate61g 20%
Dietary Fiber 2g 8%
Sugars 43g
Protein 2g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.