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Frozen Pumpkin Mousse Pie
Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie

4 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 Tbsp butter
Filling
1 can (15 oz.) solid pack pumpkin
1 jar (7 oz.) marshmallow cream
1/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 carton (12 oz.) frozen whipped topping, thawed, and divided
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Let's Make It
1
In a large bowl, combine cracker crumbs, brown sugar, and butter. Press onto the bottom and up the sides of a greased 9-inch deep dish pie plate. Bake at 350 degrees F for 7-9 minutes or until lightly browned. Cool completely on a wire rack.
2
For filling, in a large bowl, whisk the pumpkin, marshmallow cream, brown sugar, and pumpkin pie spice. Fold in 3 1/2 cups whipped topping.
3
Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
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