Frozen Pumpkin Mousse Pie
- Active Time 20m
- Total Time 2h
While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year—it just might become one of their holiday favorites. No need to let them know how easy it is.
Make Ahead Tip: Cover and freeze the pie for up to 3 days.
- For Crust:
- 30 small gingersnap cookies (about 7 1/2 ounces)
- 2 tablespoons raisins
- 1 tablespoon canola oil
- For Filling:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)
Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
For Crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
For Filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
230 calories; 5g total fat; 1g total saturated fat; 4mg cholesterol; 179mg sodium; 42g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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