April 3, 2013
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.
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.