INGREDIENTS SERVES-8
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 Tablespoon butter, melted
Filling: INGREDIENTS
1 can (15 oz.) solid-pack pumpkin
1 jar (7 oz.) marshmallow creme
1/4 cup packed brown sugar
2 t. pumpkin pie spice
1 carton (12 oz.) frozen whipped topping, thawed, divided
METHOD FOR MAKING THE PUMPKIN MOUSSE PIE
In a bowl, combine the cracker drumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep dish pie plate. Bake at 350 degrees for 7-9 minutes or until lightly browned. 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; freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
