I decided I wanted to try something a little different for Thanksgiving this year, so instead of the traditional pumpkin pie, I made this frozen mousse. I thought it would be too sweet, but it wasn't. It was quite light. Very easy to make, especially if you use a ready made graham cracker crust. I don't know if I would replace the traditional pumpkin pie for it, however, but it was good if you like pumpkin.
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tbsp butter, melted
Directions:
In a bowl, combine cracker crumbs, brown sugar, and butter. Press onto the bottom and up the sides of a greased 9 inch pie plate. Bake at 350* for 7-9 minutes or until lightly browned. Cool completely on wire rack.
Filling:
1 can (15 ounces) solid pack pumpkin
1 jar (7 ounces) marshmallow creme
1/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 carton (12 ounces) frozen whipped topping, thawed, divided
Directions:
For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar, and pumpkin pie spice. Fold in 3 1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
Servings: 8-10
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