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Pumpkin-Ginger Mousse Tart

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  • Prep Time 25 min
  • Total Time 2 hr 55 min
  • Servings 8
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Marshmallow creme and frozen whipped topping put a cool and creamy spin on traditional pumpkin pie.

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

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.

Expert Tips

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 Information

No nutrition information available for this recipe.
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