2 ratings

Frozen Pumpkin Mousse Pie

April 3, 2013

Recipe Rehab

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.

Servings

241

Calories Per Serving

Ingredients

For the crust

Cooking spray
30 small gingersnap cookies
2 Tablespoons raisins
1 Tablespoon canola oil

For the filling

1 Cup pumpkin purée
1/3 Cup packed brown sugar
1/2 Teaspoon cinnamon
1/4 Teaspoon ground ginger
1/4 Teaspoon freshly grated nutmeg
2 pints low-fat vanilla ice cream

Directions

For the crust

Preheat the oven to 350 degrees. Coat a 9-inch deep-dish pie pan with cooking spray.

Combine the gingersnaps and raisins in a food processor and pulse until chopped finely. Add the 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 the filling

Combine the pumpkin, sugar, cinnamon, ginger, and nutmeg in a large bowl and mix well. Add the 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 20-30 minutes before serving.

Nutritional Facts

Servings10

Calories Per Serving241

Total Fat10g15%

Sugar23gN/A

Saturated4g21%

Cholesterol23mg8%

Protein3g6%

Carbs36g12%

Vitamin A253µg28%

Vitamin B120.2µg3.4%

Vitamin C1mg2%

Vitamin D0.1µgN/A

Vitamin E0.8mg4.1%

Vitamin K6µg7%

Calcium95mg9%

Fiber2g6%

Folate (food)7µgN/A

Folate equivalent (total)29µg7%

Folic acid13µgN/A

Iron2mg8%

Magnesium22mg6%

Monounsaturated4gN/A

Niacin (B3)0.7mg3.4%

Phosphorus79mg11%

Polyunsaturated1gN/A

Potassium235mg7%

Riboflavin (B2)0.2mg11.1%

Sodium125mg5%

Sugars, added18gN/A

Zinc0.5mg3.4%