Pumpkin Mousse Pie with Gingersnap Crust

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By Leah C

Pumpkin Mousse Pie with Gingersnap Crust

Name: Pumpkin Mousse Pie with Gingersnap Crust
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1-1/2 cups finely crushed gingersnap cookies (about 30 cookies); 1 cup finely chopped pecans, toasted; 1/3 cup butter, melted; 1 envelope unflavored gelatin; 1/4 cup cold water; 1/2 cup packed brown sugar; 1/2 cup half-and-half cream; 3 large egg yolks; 1 can (15 ounces) solid-pack pumpkin; 2 teaspoons pumpkin pie spice; 2 cups whipped topping; 1/4 cup butterscotch-caramel ice cream topping; 1/2 cup chopped pecans, toasted

1 step

Prep:35minCook:10min

The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. —Bernice Janowski, Stevens Point, Wisconsin

Updated at: Thu, 17 Aug 2023 12:31:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories461.6 kcal (23%)

Total Fat31.5 g (45%)

Carbs42.7 g (16%)

Sugars29.4 g (33%)

Protein6.5 g (13%)

Sodium134.9 mg (7%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ½ cupsgingersnap cookies

finely crushed

1 cupchopped pecans

finely, toasted

⅓ cupbutter

melted

1 envelopeunflavored gelatin

¼ cupwater

cold

½ cupbrown sugar

packed

½ cuphalf-and-half cream

3egg yolks

large

1 x 15 ouncescan pumpkin

solid-pack

2 teaspoonspumpkin pie spice

2 cupswhipped topping

¼ cupbutterscotch-caramel ice cream topping

½ cupchopped pecans toasted

Instructions

Step 1

Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

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