Frozen Pumpkin Mousse Pie
Apr 3, 2013 | 11:39 am
Frozen Pumpkin Mousse Pie
Recipe Rehab
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.
10
Servings
241
Calories Per Serving
Deliver Ingredients
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
Total Fat
10g
15%
Sugar
23g
N/A
Saturated Fat
4g
21%
Cholesterol
23mg
8%
Protein
3g
6%
Carbs
36g
12%
Vitamin A
253µg
28%
Vitamin B12
0.2µg
3.4%
Vitamin C
1mg
2%
Vitamin D
0.1µg
N/A
Vitamin E
0.8mg
4.1%
Vitamin K
6µg
7%
Calcium
95mg
9%
Fiber
2g
6%
Folate (food)
7µg
N/A
Folate equivalent (total)
29µg
7%
Folic acid
13µg
N/A
Iron
2mg
8%
Magnesium
22mg
6%
Monounsaturated
4g
N/A
Niacin (B3)
0.7mg
3.4%
Phosphorus
79mg
11%
Polyunsaturated
1g
N/A
Potassium
235mg
7%
Riboflavin (B2)
0.2mg
11.1%
Sodium
125mg
5%
Sugars, added
18g
N/A
Zinc
0.5mg
3.4%