Description
This light and fluffy Pumpkin Mousse Pie is easy to make with a homemade crust and a whipped topping. It’s full of pumpkin and warm spices!
Ingredients
Scale
For the Crust
- 1 1/2 cups finely ground gingersnap cookie crumbs
- 1/4 cup light brown sugar
- 5 tablespoons butter, melted
For the Pumpkin Mousse Filling
- 1 tablespoon butter
- 30 regular-sized marshmallows (not mini)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 (15-oz) can pumpkin puree
- 1 (8-oz) container frozen whipped topping (like Cool Whip), thawed
Optional
- Whipped cream or more Cool Whip to top
Instructions
For the Crust
- Preheat the oven to 350°F.
- In a large bowl, evenly combine the cookie crumbs, sugar and butter.
- Press the cookie mixture firmly into the bottom and up the sides of an ungreased, 9-inch deep dish pie plate.
- Bake for 9-10 minutes until edges are lightly golden. Allow the crust to cool completely.
For the Filling
- Heat a large saucepan on low heat. Melt the butter and add in the marshmallows. Stir constantly until the marshmallows are melted.
- Remove the pan from the heat and stir in the pumpkin pie spice, salt and pumpkin puree until evenly combined. Allow the mixture to cool to room temperature.
- Fold in the whipped topping until smooth. Spread the mixture into the crust. Cover with plastic wrap and refrigerate for 4 hours or overnight.
- Top with whipped cream or Cool Whip, if desired.
