Source: Nestle® Very Best Baking

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. Rating: Serves: 8 Prep Time: 15 minutes Cook Time: 3 hours

 

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