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Pumpkin Mousse Ice Cream Pie

Pumpkin Mousse Ice Cream Pie

The crust is the only part of this elegant Pumpkin Mouse Ice Cream ensemble which is baked. Luscious filling made from a mixture of ice cream and pumpkin is chilled with a whipped cream topping.



  • 1 1/4 cups (about 28) crushed gingersnap cookies
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar


  • 1 pint vanilla ice cream, softened
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract

Pumpkin Topping

  • 1 (12.25-ounce) jar caramel or butterscotch sauce
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 teaspoon pumpkin pie spice


  1. Heat oven to 375 degrees F.
  2. Crust: Combine crushed cookies, butter and 1/4 cup sugar in small bowl.
  3. Press onto bottom and sides of 9-inch pie plate.
  4. Bake for 8 minutes.
  5. Cool completely.
  6. Filling: Spread ice cream over gingersnap crust.
  7. Freeze for 2 hours or until firm.
  8. Combine pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl.
  9. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture.
  10. Spoon over ice cream.
  11. Freeze for 1 hour or until firm.
  12. Serve with Pumpkin Topping.
  13. Pumpkin Topping: Combine caramel or butterscotch sauce, LIBBY'S® 100% Pure Pumpkin and pumpkin pie spice in small bowl.

Yield: 8 servings

Recipe and photo credit (used with permission): Nestlé® and

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