Pumpkin-Ginger Mousse Tart

Name: Pumpkin-Ginger Mousse Tart
Prep time: 25 min
Total time: 2 h 55 min
Yield: 8
Ingredients: 1 refrigerated pie crust, softened as directed on package; 1 teaspoon sugar; 1 can (15 ounces) pumpkin (not pumpkin pie mix); 1 jar (7 ounces) marshmallow creme; 1/2 teaspoon pumpkin pie spice; 1/4 cup finely chopped crystallized ginger; 1 container (8 ounces) Cool Whip frozen whipped topping, thawed; 8 purchased gingerbread men cookies

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By Betty Crocker Kitchens

Updated May 18, 2016

Pumpkin-Ginger Mousse Tart

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Prep Time 25 min
Total 2 hr 55 min
Servings 8
Ingredients 8

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Ingredients

1 refrigerated pie crust, softened as directed on package
1 teaspoon sugar
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 jar (7 ounces) marshmallow creme
1/2 teaspoon pumpkin pie spice
1/4 cup finely chopped crystallized ginger
1 container (8 ounces) Cool Whip frozen whipped topping, thawed
8 purchased gingerbread men cookies

Instructions

Step
1

Heat oven to 450°. Roll pie crust into 12-inch circle on lightly floured surface. Sprinkle with sugar; lightly roll sugar into crust. Place in 10 1/2-inch tart pan with removable bottom. Gently press in bottom and up side of pan; trim excess crust. Prick bottom and side with fork. Bake 7 to 9 minutes or until lightly browned. Cool completely, about 20 minutes.
Step
2

Beat pumpkin, marshmallow creme and pumpkin pie spice in large bowl with spoon until smooth. Fold in ginger and 2 cups of the whipped topping. Spoon into crust. Refrigerate about 2 hours or until firm. Remove side of pan. Garnish tart with remaining whipped topping and cookies.