Pumpkin Mousse Ice Cream Pie

Source: Nestle® Very Best Baking

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.

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

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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.

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