Pumpkin-Ginger Mousse Tart

 

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) frozen whipped topping, thawed

8

purchased gingerbread men cookies

• 1 Heat 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.
• 2 Beat 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.