Pumpkin Mousse Pie with Gingersnap Crust Recipe

Name: Pumpkin Mousse Pie with Gingersnap Crust Recipe
Prep time: 35 min
Cook time: 10 min
Ingredients: 1-1/2 cups finely crushed gingersnap cookies (about 30 cookies); 1 cup finely chopped pecans, toasted; 1/3 cup butter, melted; 1 envelope unflavored gelatin; 1/4 cup cold water; 1/2 cup packed brown sugar; 1/2 cup half-and-half cream; 3 large egg yolks; 1 can (15 ounces) solid-pack pumpkin; 2 teaspoons pumpkin pie spice; 2 cups whipped topping; 1/4 cup butterscotch-caramel ice cream topping; 1/2 cup chopped pecans, toasted

Pumpkin Mousse Pie with Gingersnap Crust Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/pumpkin-mousse-pie-with-gingersnap-crust" target="_blank">www.tasteofhome.com.</a>

"The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. —Bernice Janowski, Stevens Point, Wisconsin..."

INGREDIENTS

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1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)

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1 cup finely chopped pecans, toasted

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1/3 cup butter, melted

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1 envelope unflavored gelatin

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1/4 cup cold water

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1/2 cup packed brown sugar

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1/2 cup half-and-half cream

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3 large egg yolks

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1 can (15 ounces) solid-pack pumpkin

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2 teaspoons pumpkin pie spice

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2 cups whipped topping

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1/4 cup butterscotch-caramel ice cream topping

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1/2 cup chopped pecans, toasted

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