Pumpkin Mousse Ice Cream Pie
Yield
servingsPrep
35 minCook
10 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¼ | cups |
gingersnap cookies
crushed |
*
|
| ⅓ | cup |
butter
or margarine, melted |
|
| ¼ | cup |
sugar
|
|
| Filling | |||
| 1 | pint |
vanilla ice cream
|
*
|
| 1 | cup |
pumpkin
|
|
| ¾ | cup |
sugar
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| 8 | ounces |
heavy whipping cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| Topping | |||
| 1 | Jar |
caramel ice cream topping
or butterscotch |
* |
| ½ | cup |
pumpkin
|
|
| ½ | teaspoon |
pumpkin pie spice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 296 | ml |
gingersnap cookies
crushed |
*
|
| 79 | ml |
butter
or margarine, melted |
|
| 59 | ml |
sugar
|
|
| Filling | |||
| 473 | ml |
vanilla ice cream
|
*
|
| 237 | ml |
pumpkin
|
|
| 177 | ml |
sugar
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 231.2 | ml/g |
heavy whipping cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| Topping | |||
| 1 | Jar |
caramel ice cream topping
or butterscotch |
* |
| 118 | ml |
pumpkin
|
|
| 2.5 | ml |
pumpkin pie spice
|
|
Directions
Combine gingersnap crumbs with butter and sugar in small bowl.
Press onto bottom of 9 inch pie plate.
Bake in preheated 375~ oven for 8 minutes.
Cool.
Soften ice cream; spread over gingersnap crust.
Freeze until firm.
Combine pumpkin, sugar and spice in medium bowl.
Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture.
Spoon over ice cream.
Freeze until firm.
Serve with topping.
TOPPING: Combine ice cream topping with pumpkin and spice.
Mix well.
