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Pumpkin Mousse Ice Cream Pie

NESTLÉ LIBBYS
Prep:
15 mins
Cooking:
8 mins
Cooling:
180 mins
Yields:
8 servings
The crust is the only part of this elegant Pumpkin Mouse Ice Cream ensemble which is baked. Luscious filling made from a mixture of ice cream and pumpkin is chilled with a whipped cream topping.

Ingredients

  • 1 1/4 cups (about 28) crushed gingersnap cookies
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1 pint vanilla ice cream, softened
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • Pumpkin topping (recipe follows)

Directions

PREHEAT oven to 375° F.

COMBINE crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.

BAKE for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.

COMBINE pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm. Serve with Pumpkin Topping.

FOR PUMPKIN TOPPING
COMBINE 12.25-ounce jar caramel or butterscotch sauce, 1/2 cup LIBBY'S® 100% Pure Pumpkin and 1/2 teaspoon pumpkin pie spice in small bowl.

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 560
  • Calories from Fat 240

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 26g 40%
  • Saturated Fat 15g 74%
  • Cholesterol 75mg 25%
  • Sodium 330mg 14%
  • Carbohydrates 82g 27%
  • Dietary Fiber 3g 11%
  • Sugars 42g
  • Protein 4g
  • Vitamin A 120%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 8%