Pies & Tarts
Pumpkin Mousse Ice Cream Pie
Pies & Tarts
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Pumpkin Mousse Ice Cream Pie
Level
Easy
Prep
15 minutes
Cook
8 minutes
Servings
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.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
  • 1 1/4 cups (about 28) crushed gingersnap cookies
  • 1/3 cup butter, melted
  • 1 cup granulated sugar, divided
  • 1 pint vanilla ice cream, softened
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin, divided
  • 2 teaspoons pumpkin pie spice, divided
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 jar (12 1/4 ounces) caramel sauce or butterscotch sauce
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.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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