PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST

Pumpkin Mousse Pie with Gingersnap Crust image

The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)
1 cup finely chopped pecans, toasted
1/3 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup packed brown sugar
1/2 cup half-and-half cream
3 large egg yolks
1 can (15 ounces) solid-pack pumpkin
2 teaspoons pumpkin pie spice
2 cups whipped topping
1/4 cup butterscotch-caramel ice cream topping
1/2 cup chopped pecans, toasted

Steps:

Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

Nutrition Facts : Calories 516 calories, Fat 32g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.