Best 3 Frozen Pumpkin Mousse Pie Recipes

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Indulge in the delightful flavors of fall with our tantalizing frozen pumpkin mousse pie. This delectable dessert combines the warmth of pumpkin spice with the light and airy texture of a mousse, all nestled in a flaky, buttery crust. Perfect for Thanksgiving, Christmas gatherings, or any special occasion, this pie is a true crowd-pleaser.

In addition to the classic frozen pumpkin mousse pie, we also offer a collection of other tempting treats, including a creamy pumpkin cheesecake, a decadent chocolate pumpkin tart, and a delightful pumpkin spice latte. Each recipe is carefully crafted to showcase the unique flavors of pumpkin and the versatility of this autumnal ingredient. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you to create these culinary masterpieces with ease. So, gather your ingredients, preheat your oven, and prepare to embark on a delicious journey with our pumpkin-inspired recipes.

Here are our top 3 tried and tested recipes!

FROZEN PUMPKIN MOUSSE PIE



Frozen Pumpkin Mousse Pie image

Provided by Food Network Kitchen

Time 4h45m

Yield 12 servings

Number Of Ingredients 13

8 ounces gingersnap cookies, broken (about 2 1/2 cups)
2 tablespoons vegetable oil
1/3 cup plus 2 tablespoons light-brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice
1 quart low-fat vanilla frozen yogurt, softened
Maple Whipped Cream, recipe follows, optional
1 3/4 teaspoons unflavored powdered gelatin
2 tablespoons water
1 cup 2 percent reduced-fat milk
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
  • In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
  • When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
  • Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
  • Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.

FROZEN PUMPKIN MOUSSE PIE



Frozen Pumpkin Mousse Pie image

The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. -Sheila Bradshaw, Powell, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tablespoons butter, melted
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 jar (7 ounces) marshmallow creme
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 carton (12 ounces) frozen whipped topping, thawed, divided

Steps:

  • Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

Nutrition Facts : Calories 331 calories, Fat 14g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.

FROZEN PUMPKIN MOUSSE PIE



Frozen Pumpkin Mousse Pie image

A Recipe for a Healthier You: This past Tuesday as I sit in the doctor's office waiting to have my annual painless "Softer Mammogram" and there sits this recipe, so I picked it up. It sounded easy to make and delicious too, so I thought I would try it out. This pie may be healthier but that doesn't mean it isn't less tastier....

Provided by Kimberly Biegacki

Categories     Ice Cream & Ices

Time 30m

Number Of Ingredients 11

CRUST
30 small gingersnap cookies, (about 7 1/2 ounces)
2 Tbsp raisins
1 Tbsp canola oil (i used almost 2 tbsp)
FILLING
1 c canned pumpkin puree
1/3 c packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
2 pt (4 cups) frozen low-fat vanilla ice cream, softened

Steps:

  • 1. Preheat oven to 350 degrees. Coat a 9" deep-dish pie pan with cooking spray. To prepare crust:Combine gingersnaps and raisins in a food processor and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
  • 2. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
  • 3. To prepare filling:Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
  • 4. Nutritional Facts:Per serving: 230 calories; 5g fat (1g sat, 2g mono); 4mg cholesterol; 42g carbohydrates; 4g protein; 2g fiber; 179mg sodium; 165mg potassium. Nutritional Bonus:Vitamin A(80% daily value)
  • 5. I cannot share the recipe w/o sharing what was on the back of the card. ~~~Early detection can be the key to staying healthy for a lifetime. Take a proactive approach to preserving your breast, bone and cervical health by scheduling annual preventative screenings. Encourage the women in your life to do the same. Please, take care of YOU; you are worth it!
  • 6. http://www.mammopad.com/ Here is a website you can go to and find a provider in your area that has the mammopad.
  • 7. This is a picture of the machine that they use and the white mammopad that makes it alot more comfortable to have your mammogram.

Tips:

  • To ensure a smooth mousse, make sure the cream cheese and pumpkin puree are at room temperature before mixing.
  • For a richer flavor, use a high-quality semisweet or bittersweet chocolate.
  • If you don't have a springform pan, you can use a regular pie plate. Just be sure to trim the excess dough around the edges.
  • To prevent the pie crust from getting soggy, pre-bake it for 10-12 minutes before filling it.
  • If you don't have time to make the pie crust from scratch, you can use a store-bought graham cracker crust.
  • Garnish the pie with whipped cream, chocolate shavings, or chopped nuts before serving.

Conclusion:

This frozen pumpkin mousse pie is the perfect dessert for any occasion. It's easy to make, delicious, and sure to impress your guests. The creamy mousse filling is light and fluffy, while the chocolate cookie crust adds a rich, decadent flavor. Plus, it's a great way to use up any leftover pumpkin puree from Halloween or Thanksgiving.

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