Pumpkin-Ginger Mousse Tart

Pumpkin-Ginger Mousse Tart

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

Prep Time

25

Minutes

Total Time

2:55

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
The filling for this tart also makes a wonderful dip for fresh pear and apple slices or gingersnaps.
Substitution
Gingersnap cookies can be used to garnish the tart if you don't have gingerbread men.
Success
Even when pie crust has been pricked, it sometimes forms bubbles while baking. Watch during baking, and prick any bubbles as they form.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 4g,),
  • Cholesterol 0mg;
  • Sodium 250mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 3g,
  • Protein 3g;
Percent Daily Value*:
    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.