Creamy Pumpkin Mousse Pie with Gingersnap Crust

1. 1

   Prepare the crust: Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened.

2. 2

   Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray.

3. 3

   Bake at 350 degrees for 10 to 12 minutes.

4. 4

   Set aside to cool completely.

5. 5

   Prepare the pumpkin mousse filling: In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice.

6. 6

   Fold in whipped topping.

7. 7

   Spoon pumpkin mixture into cooled crust.

8. 8

   Cover and refrigerate overnight.

9. 9

   Garnish with additional gingersnap cookies, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.