CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST

Creamy Pumpkin Mousse Pie with Gingersnap Crust image

Try this fluffy pumpkin pie once, and you may never go back to traditional. We whipped pumpkin puree with pudding and COOL WHIP for light-as-air texture.

Provided by My Food and Family

Categories Home

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 cups finely crushed gingersnaps (about 40 cookies)
6 Tbsp. butter
1 can (15 oz.) 100% pure pumpkin puree
1 pkg. (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
1/2 cup milk
1-1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping

Steps:

Prepare the crust:
Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
Prepare the pumpkin mousse filling:
In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g