Frozen Pumpkin Mousse Pie Tuesday, September 8, 2009


1 9” graham cracker crust
1 15 oz can pumpkin
1 7 oz jar marshmallow crème
1/4 cup brown sugar, packed
1/2 tsp each, cinnamon, nutmeg and ginger
1 12 oz carton whipped topping, thawed, divided


In a bowl, whisk together the pumpkin, marshmallow crème, brown sugar and spices. Fold in 3 1/2 cups whipped popping. Spoon into pie crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping just before serving.

275 E. Arlington Blvd. Greenville, NC 27858 252-439-7777
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.