Name: Pumpkin Mousse Ice Cream Pie
Prep time: 15 s
Cook time: 8 s
Total time: 203 s
Yield: 8
Ingredients: 1 1/4 cups (about 28) crushed gingersnap cookies; 1/3 cup buttermelted; 1 cup granulated sugardivided; 1 pint vanilla ice creamsoftened; 1 1/2 cups LIBBY'S® 100% Pure Pumpkindivided; 2 teaspoons pumpkin pie spicedivided; 1 cup whipping cream; 1/2 teaspoon vanilla extract; 1 jar (12 1/4 ounces) caramel sauce or butterscotch sauce

INGREDIENTS

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1 1/4 cups (about 28) crushed gingersnap cookies
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1/3 cup butter, melted
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1 cup granulated sugar, divided
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1 pint vanilla ice cream, softened
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1 1/2 cups LIBBY'S® 100% Pure Pumpkin, divided
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2 teaspoons pumpkin pie spice, divided
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1 cup whipping cream
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1/2 teaspoon vanilla extract
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1 jar (12 1/4 ounces) caramel sauce or butterscotch sauce

KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.

LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)

MAKE IT

Step 1

Preheat oven to 375° F.

Step 2

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

Step 3

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

Step 4

Combine 1 cup pumpkin, remaining 3/4 cup sugar and 1 1/2 teaspoons 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.

Step 5

Combine caramel or butterscotch sauce, remaining 1/2 cup pumpkin and remaining 1/2 teaspoon pumpkin pie spice in small bowl. Serve topping with Pumpkin Mousse Ice Cream Pie.