Pumpkin Mousse Pie With Gingersnap Crust Recipe

Name: Pumpkin Mousse Pie With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups finely crushed gingersnap cookies (about 30 cookies); 1 cup finely chopped pecans, toasted; 1/3 cup butter, melted; 1 envelope unflavored gelatin; 1/4 cup cold water; 1/2 cup packed brown sugar; 1/2 cup half-and-half cream; 3 large egg yolks; 1 can (15 ounces) solid-pack pumpkin; 2 teaspoons pumpkin pie spice; 2 cups whipped topping; 1/4 cup butterscotch-caramel ice cream topping; 1/2 cup chopped pecans, toasted

Servings: persons

1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)
1 cup finely chopped pecans, toasted
1/3 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup packed brown sugar
1/2 cup half-and-half cream
3 large egg yolks
1 can (15 ounces) solid-pack pumpkin
2 teaspoons pumpkin pie spice
2 cups whipped topping
1/4 cup butterscotch-caramel ice cream topping
1/2 cup chopped pecans, toasted

1
Preheat oven to 350u00b0. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack.
2
In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved.
3
In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160&deg, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely.
4
Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cups finely crushed gingersnap cookies (about 30 cookies), 1 cup finely chopped pecans, toasted, 1/3 cup butter, melted, 1 envelope unflavored gelatin, and more.

Yes, Pumpkin Mousse Pie With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Mousse Pie With Gingersnap Crust

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