Great Pumpkin Pie Recipe for Summer

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After getting tired of the same old pumpkin pie recipes, I came across this recipe this spring. With marshmallow creme and whipped topping you can’t go wrong. It’s from Taste of Home, so of course it’s delicious!

Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie Recipe

Ingredients

  • 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

Directions

  • 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 at 350° for 7-9 minutes or until lightly browned. 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. Yield: 8-10 servings.

http://www.tasteofhome.com/recipes/Frozen-Pumpkin-Mousse-Pie

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