Frozen Pumpkin Mousse Pie

1 1/2 cups finely crushed graham crackers (about 20 squares)

1/4 cup packed brown sugar

6 Tablespoons butter or margarine, melted

1 can (15 ounces) solid pack pumpkin

2 teaspoons Pampered Chef Pantry Cinnamon Plus Spice Blend

1 jar (7 1/2 ounces) marshmallow creme

1/4 cup packed brown sugar

1 container (8 ounces) frozen whipped topping, thawed

Additional whipped topping (optional)

Preheat oven to 350 degrees.

Lightly spray Deep Dish Pie Plate with nonstick cooking spray.

Combine graham cracker crumbs, brown sugar and butter.

Mix well.

Press into bottom and up sides of pie plate.

Bake 12 minutes.

Remove from oven; cool completely.

Freeze crust until ready to fill.

Combine pumpkin, spice blend, marshmallow creme and brown sugar.

Whisk until smooth.

Fold in whipped topping.

Spoon pumpkin mixture into crust; spread evenly.

Garnish top of pie with aditional whipped topping if desired.

Freeze at least 4 hours or until firm.

Serve immediately.

Yield: 12 servings