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Pumpkin-Ginger Mousse Tart

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

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

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

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
135
% Daily Value
% 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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