PUMPKIN MOUSSE ICE CREAM PIE

• PREP TIME
  15 MINUTES
• COOKING TIME
  8 MINUTES
• SKILL LEVEL
  INTERMEDIATE
• MAKES
  8 
  SERVINGS

INGREDIENTS

• 1 1/4 cups (about 28) crushed gingersnap cookies
• 1/3 cup butter, melted
• 1/4 cup granulated sugar
• 1 pint vanilla ice cream, softened
• 1 cup LIBBY'S 100% Pure Pumpkin
• 3/4 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup whipping cream
• 1/2 teaspoon vanilla extract
• Pumpkin topping (recipe follows)

INSTRUCTIONS

PREHEAT oven to 375° F.

COMBINE crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.

BAKE for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.

COMBINE pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm. Serve with Pumpkin Topping.

FOR PUMPKIN TOPPING
COMBINE 12.25-ounce jar caramel or butterscotch sauce, 1/2 cup LIBBY'S® 100% Pure Pumpkin and 1/2 teaspoon pumpkin pie spice in small bowl.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.