adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin-Ginger Mousse Tart
0 Likes
Prep Time:
25 minutes
Total Time:
2 hours 55 minutes
Upgrade classic pumpkin pie with a luscious blend of marshmallow creme and frozen whipped topping for a cool and creamy twist.
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:
  • 1. Preheat the oven to 450°F. Roll out the pie crust on a floured surface into a 12-inch circle. Sprinkle with sugar and gently roll it into the crust. 2. Place the crust in a 10 1/2-inch tart pan with a removable bottom. Gently press the crust into the pan, trimming any excess. Prick the bottom and sides with a fork. 3. Bake for 7 to 9 minutes until lightly browned. Allow to cool completely for about 20 minutes before using.
  • In a large bowl, combine pumpkin, marshmallow creme, and pumpkin pie spice until smooth. Gently mix in ginger and 2 cups of whipped topping. Spread mixture into crust and refrigerate for about 2 hours until set. Remove the side of the pan and top the tart with remaining whipped topping and cookies for a delicious presentation.

Similar Recipes