Frozen Pumpkin Mousse Pie Recipes

Steps:

• Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

Steps:

• Preheat oven to 350. Coat a 9-inch deep dish pie pan with cooking spray. Alternatively you can use Kittencal's Pan Release concoction (see recipe description above for a link to the recipe). .
• To prepare crust:.
• Combine gingersnaps and raisins in a food processor and pulse until finely chopped.
• Add oil and pulse until blended.
• Press evenly into the bottom and up the sides of the prepared pan.
• Bake the crust until set, about 10 minutes.
• Transfer to a wire rack to cool completely.
• To prepare filling:.
• Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well.
• Add ice cream and stir until blended.
• Spoon the mixture into the cooled pie crust.
• Freeze until firm, at least two hours.
• Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
• In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
• When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
• Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
• Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.

Steps:

• In a small bowl, combine the walnuts, toffee bits, brown sugar and butter. Press into a thin layer on a greased baking sheet. Bake at 350° for 10-13 minutes or until golden brown. Cool. Break into small pieces., In a large saucepan, combine 1-1/2 cups whipping cream and sugar. Cook and stir over medium heat for 10-15 minutes or until slightly thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the pumpkin, rum, cinnamon, vanilla, ginger, salt and nutmeg. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled., In a small bowl, beat 1 cup cream until stiff peaks form. Fold into pumpkin mixture., In each of eight dessert dishes, layer 4 teaspoons walnut mixture and 1/2 cup mousse; repeat layers. Freeze for at least 3 hours or overnight. , Just before serving, in a small bowl, beat remaining cream until stiff peaks form. Garnish parfaits with whipped cream and remaining walnut mixture.

Steps:

• Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.

Steps:

• For Crust:
• Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
• For Filling:
• Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
• Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
• For Topping:
• Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
• Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.