Pumpkin Mousse Pie with Gingersnap Crust
One portion of this dish contains roughly 5g of protein, 20g of fat, and a total of 345 calories. This recipe serves 8. Head to the store and pick up pumpkin pie spice, butter, butterscotch-caramel ice cream topping, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate.
Bake 10-12 minutes or until lightly browned. Cool on a wire rack.
In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved.
In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.)
Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely.
Pour into crust; refrigerate until set.
Drizzle with ice cream topping; sprinkle with pecans.