A must try...Frozen Pumpkin Mousse Pie INGREDIENTS Frozen Pumpkin Mousse Pie Crust 1 1/2 cups finely crushed graham crackers (about twenty 2 1/2-inch squares) 1/4 cup packed brown sugar 6 tablespoons butter or margarine, melted Filling 1 can (15 ounces) solid pack pumpkin 2 teaspoons Cinnamon Plus® Spice Blend 1 jar (7 1/2 ounces) marshmallow creme 1/4 cup packed brown sugar 1 container (8 ounces) frozen whipped topping, thawed DIRECTIONS 1)Preheat oven to 350°F. Lightly spray Deep Dish Pie Plate with canola oil using Kitchen Spritzer. In Small Batter Bowl, combine graham cracker crumbs, brown sugar and butter; mix well. Press into bottom and up sides of pie plate. Bake 12 minutes. Remove from oven; cool completely. Freeze crust until ready to fill. 2)In Classic Batter Bowl, combine pumpkin, spice blend, marshmallow creme and brown sugar; whisk until smooth. Fold in whipped topping using Classic Scraper. Spoon pumpkin mixture into crust; spread evenly. Garnish top of pie with additional whipped topping using Easy Accent® Decorator and chocolate leaves, if desired. Freeze at least 4 hours or until firm. Serve immediately. Yield:12 servings of Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 39 g, Protein 1 g, Sodium 140 mg, Fiber 2 g U.S. Diabetic exchanges per serving:1/2 starch, 2 fruit, 2 fat (2 1/2 carb) Cooks Tips: Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired. For chocolate leaves, spread melted semi-sweet chocolate or chocolate-flavored almond bark onto a sheet of Parchment Paper. When chocolate is set, cut 12 leaves using Creative Cutters. Carefully remove leaves from Parchment Paper.
Posted on: Tue, 11 Nov 2014 14:35:01 +0000
Trending Topics
Recently Viewed Topics
© 2015