Recipe

Pumpkin Mousse Ice Cream Pie Recipe


Pumpkin Mousse Ice Cream Pie Recipe Chefmeow / All my dishes
9 months, 2 weeks ago
PUMPKIN MOUSSE ICE CREAM PIE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Parnell Estate in McKinney, Texas in 1984.
Prep:10m Cook:20m Servings:8

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Ingredients
  • 1-1/4 cup crushed gingersnap cookies
  • 1/3 cup butter melted
  • 1/4 cup granulated sugar
  • 2 cups vanilla ice cream softened
  • 1 cup solid pumpkin
  • 3/4 cup sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract

Directions
  1. Preheat oven to 375.
  2. Combine crushed cookies, butter and sugar in small bowl.
  3. Press into bottom and sides of a pie plate.
  4. Bake for 8 minutes then cool completely.
  5. Spread softened ice cream over gingersnap crust then freeze for two hours or until firm.
  6. Combine pumpkin, sugar and pumpkin spice in a medium bowl.
  7. In small mixing bowl beat whipping cream and vanilla until stiff peaks form.
  8. Fold into pumpkin mixture then spoon over ice cream and freeze for 1 hour.

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