I’ll use words like fluffy, peaked, nutmeg colored, oozy, sticky and lip-smackingly airy, to describe this Frozen Pumpkin Mousse Pie. This is another one of those recipes that goes beyond delicious and your children or dinner party guests will be gasping at the thought and ingredients chosen to make this simple to bake, yet complex in flavor, pumpkin Fall pie!
To make Frozen Pumpkin Mousse Pie, you will need the following ingredients:
Preheat oven to 350 °F and grease a 9-inch deep-dish pie pan with cooking spray, to coat.
Place gingersnaps and raisins in the food processor and pulse a few times until finely chopped.
Add oil and pulse again until blended.
Press the gingersnap crust mixture into the base and up the sides of the prepared baking dish. Bake for 10 minutes until set. Once baked, transfer to a wire rack to cool completely.
In a large bowl, mix the pumpkin, sugar, cinnamon, ginger and nutmeg to combine.
Add ice cream and stir until combined. Spoon filling, evenly, over the base of the cooled crust.
Freeze for at least 2 hours until set and firm.
Refrigerate for 20-30 minutes to soften slightly, before serving.
Serve from the refrigerator and enjoy!
Deliciously simple and easy, Frozen Pumpkin Mousse Pie that is waiting to be tried out by you. A simple recipe is always like finding a gold mine and I think you’ll be so glad you’ve found this one! Let us know your thoughts on this recipe and tag #cookmerecipes online!
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