Creamy Pumpkin Mousse Pie with Gingersnap Crust

By srumbel

With its gingersnap crust and creamy filling, Pumpkin Mousse Pie with Gingersnap Crust will quickly become a seasonal favorite to help you celebrate all those special events {or random Tuesdays} of fall.
from thekitchenismyplayground.com

Ingredients

• For the crust:
• 2 cups finely crushed gingersnaps (about 40 cookies)
• 6 Tbsp. butter
• For the pumpkin mousse filling:
• 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

Preparation

Step 1

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.


Servings

8 servings