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Frozen Pumpkin Mousse Pie

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours
  10 servings
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. | Equipment: 9-inch deep-dish pie pan
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)

Tip: : To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Frozen Pumpkin Mousse Pie Recipe at
Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.

To prepare 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.

To prepare 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mousse Pies & Cakes
Nutrition Facts per Serving
Yield:   10 servings
Calories: 230
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 42g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 4mg
Sodium: 179mg
% Cal. from Fat: 20%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Ingrid, ZZ Reviewed: 11/12/2012
Great recipe
It was easy to make and the result was great. I loved the crust but couldn't really taste the raisins. I'm sure I'll try it again.
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