Frozen Pumpkin Mousse Pie
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.
2 hours 20 minutes (including freezing time)
- 30small gingersnap cookies (about 7 1/2 ounces)
- 2tablespoons raisins
- 1tablespoon canola oil
- 1cup canned pumpkin puree
- 1/3cup packed brown sugar
- 1/2teaspoon ground cinnamon
- 1/4teaspoon ground ginger
- 1/4teaspoon freshly grated nutmeg
- 2pints (4 cups) frozen low-fat vanilla ice cream, softened
- 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.
To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Cover and freeze the pie for up to 3 days.
9-inch deep-dish pie pan
Per serving (recipe makes 10 servings)
|Mono Saturated Fat||2g|