Frozen Pumpkin Mousse Pie

• 1-1/2 cups graham cracker crumbs
• 1/4 cup packed brown sugar
• 6 tablespoons butter, melted
• 1 can (15 ounces) solid-pack pumpkin
• 1 jar (7 ounces) marshmallow creme
• 1/4 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

1. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350u0b0 for 7-9 minutes or until lightly browned. Cool completely on a wire rack.
2. For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

graham cracker crumbs, brown sugar, butter, solidpack pumpkin, marshmallow creme, brown sugar, pumpkin pie spice, frozen whipped topping

Taken from www.tasteofhome.com/recipes/frozen-pumpkin-mousse-pie/ (may not work)