Pumpkin-Ginger Mousse Tart

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

  • prep time 25 min
  • total time 2 hr 55 min
  • ingredients 8
  • 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
  • 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.
  • 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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