Marshmallow creme and frozen whipped topping put a cool and creamy spin on traditional pumpkin pie.
Pumpkin-Ginger Mousse Tart
- Prep Time 25 min
- Total 2 hr 55 min
- Servings 8
- Ingredients 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
Instructions
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Step1Heat 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.
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Step2Beat 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.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 135
% Daily Value*:
- Vitamin A
- 100%
- 100%
Exchanges:
FreeCarbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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