Pumpkin-Ginger Mousse Tart

  • Prep 25 min
  • Total 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) Cool Whip frozen whipped topping, thawed
  • 8 purchased gingerbread men cookies

Steps

  • 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.

  • The filling for this tart also makes a wonderful dip for fresh pear and apple slices or gingersnaps.
  • Gingersnap cookies can be used to garnish the tart if you don't have gingerbread men.
  • Even when pie crust has been pricked, it sometimes forms bubbles while baking. Watch during baking, and prick any bubbles as they form.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
135
% Daily Value*:
Vitamin A
100%
100%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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