Recipe

Pumpkin Mousse Pie Recipe

	Abbeysmum06 / All my dishes 2 years, 2 months ago a lighter cold version of the traditional pumpkin pie Prep:60m Servings:8	Abbeysmum06
	tasty easy thanksgiving

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Ingredients

2 cups (500 mL) vanilla ice cream, softened

1 cup (250 mL) pumpkin purée — homemade or canned (if canned, use pure pumpkin, not pie filling)

3¼4 cup (175 mL) sugar

1¼2 tsp (2 mL) cinnamon

1¼2 tsp (2 mL) vanilla

1¼4 tsp (1 mL) ground ginger

1¼4 tsp (1 mL) nutmeg

1 cup (250 mL) whipping cream

1 9 in. (23 cm) graham cracker pie shell, store-bought

additional whipped cream for garnish, if desired

Directions

Scoop the softened ice cream into the graham cracker crust and spread out in an even layer on the bottom. It’s OK if it’s a little lumpy. Place in the freezer and let freeze until the ice cream is firm again — about 1 hour.

In a bowl, stir together the pumpkin purée, sugar, cinnamon, vanilla, ginger and nutmeg. In another bowl, beat the whipping cream with an electric mixer until stiff. With rubber scraper or spatula, gently fold the whipped cream into the pumpkin mixture until combined. Remove the ice-cream-filled crust from the freezer and spoon the pumpkin mixture over the top, spreading it to the edges and making patterns on the top with a fork. Return to the freezer and let freeze until firm — about 2 hours. Unless you plan to serve it immediately, wrap the pie in foil or plastic wrap until ready to serve. Take pie out of freezer about 15 minutes before serving.

Just before serving, decorate the top with dollops of whipped cream.

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