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Pumpkin-Ginger Mousse Tart

Marshmallow creme and frozen whipped topping put a cool and creamy spin on traditional pumpkin pie.

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  • Prep Time 25 min
  • Total Time 2 hr 55 min
  • Servings 8

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) frozen whipped topping, thawed
8
purchased gingerbread men cookies

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
),
Cholesterol
0mg
0%;
Sodium
250mg
250%;
Total Carbohydrate
53g
53%
(Dietary Fiber
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
4%;
Calcium
2%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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