Frozen Pumpkin Mousse Pie

• 1 12 cups crushed graham crackers
• 14 cup packed brown sugar
• 6 tablespoons melted butter
• 1 (15 ounce) can solid pack pumpkin (not pie filling)
• 2 teaspoons cinnamon
• 1 (7 1/2 ounce) jar marshmallow creme
• 14 cup packed brown sugar
• 1 (8 ounce) container frozen whipped topping, thawed

1. Preheat oven to 350F.
2. Grease or spray pie plate.
3. Combine graham crackers, melted butter and 1/4 cup brown sugar, mix well.
4. Press into bottom and sides of pie plate.
5. Bake for 12 minutes.
6. Remove from oven and cool (crust may be frozen at this point for later use).
7. Combine pumpkin, cinnamon, marshmallow creme and brown sugar-mix until smooth.
8. This is done easily with a mixer.
9. Fold in thawed whipped topping.
10. Spoon pumpkin mixture into crust and spread evenly.
11. Freeze for at least 4 hours.
12. May garnish pie with additional whipped cream.

graham crackers, brown sugar, butter, solid pack pumpkin, cinnamon, marshmallow creme, brown sugar, frozen whipped topping

Taken from www.food.com/recipe/frozen-pumpkin-mousse-pie-100712 (may not work)