Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie
Staff Writer
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
142
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
7g
10%
Sugar
6g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
36µg
5%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
43mg
4%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
97mg
14%
Selenium, Se
1µg
2%
Sodium, Na
55mg
4%
Water
3g
0%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.