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Pumpkin Mousse Ice Cream Pie

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.

Pumpkin Mousse Ice Cream Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    8
    servings
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Ingredients

  • 1 1/4 cups (about 28) crushed gingersnap cookies
  • 1/3 cup butter
  • 1/4 cup granulated sugar
  • 1 pint vanilla ice cream
  • 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)

Instructions

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.