Frozen Pumpkin Mousse Pie

This was delicious, novel, and simple to make. I used organic vanilla bean ice cream and doubled the spices, using freshly grated nutmeg. Organic ginger snap crust added a great contrast in flavor and texture. I'm not sure how many servings this is intended to make, as the recipe says 1.

This was delicious, novel, and simple to make. I used organic vanilla bean ice cream and doubled the spices, using freshly grated nutmeg. Organic ginger snap crust added a great contrast in flavor and texture. I'm not sure how many servings this is intended to make, as the recipe says 1.

good to the last ... piece! Like other reviews, I used the store bought graham crust and it's absolutely yummy! I have all the spice available at home so this pie was an easy recipe. The whip cream on top makes it even better!!!! My pie isn't as white as the picture in the recipe. It does look like a pumpkin pie, just a little lighter in color. Pros: light, quick and simple

Light and Delicious I made some modifications based on what I had in my kitchen. First of all, I cut the recipe in half and used 1 pre-made graham cracker crust I substituted lite cool whip for ice cream I also used 1/2 teaspoon pumpkin pie spice instead of the spices recommended It satisfied my pumpkin craving and my husband enjoyed it as well!

Light and DeliciousI made some modifications based on what I had in my kitchen. First of all, I cut the recipe in half and used 1 pre-made graham cracker crustI substituted lite cool whip for ice creamI also used 1/2 teaspoon pumpkin pie spice instead of the spices recommendedIt satisfied my pumpkin craving and my husband enjoyed it as well!

I can't wait to try this! Instead of vanilla ice cream, I'm going to use Edy's Light Pumpkin ice cream. I hope it turns out. Wish me luck!!:)

I am definitely making this again next year!I did find that the recipe was too large for one pie tin. I would actually recommend using a 1 1/2 times recipe which will perfectly fit two 9" pie tins. Then you'll be able to use up a full 1.5 quart of icecream and you'll have enough to last through the weekend along with all your Thanksgiving leftovers.

I am definitely making this again next year! I did find that the recipe was too large for one pie tin. I would actually recommend using a 1 1/2 times recipe which will perfectly fit two 9" pie tins. Then you'll be able to use up a full 1.5 quart of icecream and you'll have enough to last through the weekend along with all your Thanksgiving leftovers.

We made this and brought to the in laws for our Thanksgiving (Canada eh). This pie was EXCELLENT! Very light, pie crust was amazing - we substituted the raisins with prunes and would highly recommend. This will be a welcome addition to every Thanksgiving meal from this point forward.

We made this and brought to the in laws for our Thanksgiving (Canada eh). This pie was EXCELLENT! Very light, pie crust was amazing - we substituted the raisins with prunes and would highly recommend. This will be a welcome addition to every Thanksgiving meal from this point forward.