Frozen Pumpkin Mousse Pie
http://www.eatingwell.com/recipes/frozen_pumpkin_mousse_pie.html
From EatingWell: November/December 2007While 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 | Active Time: 20 minutes | Total Time: 2 hours 20 minutes (including freezing time)
Ingredients
Crust
- 30 small gingersnap cookies, (about 7 1/2 ounces)
- 2 tablespoons raisins
- 1 tablespoon canola oil
Filling
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)
Preparation
- 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.
Nutrition
Per serving : 230 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 42 g Carbohydrates; 4 g Protein; 2 g Fiber; 179 mg Sodium; 165 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat
Tips & Notes
- Make Ahead Tip: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
- Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.