Frozen Pumpkin Mousse Pie

21 Reviews
From: EatingWell Magazine November/December 2007

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 1 serving

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  • 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

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a 9-inch deep-dish pie pan with cooking spray.
  2. 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.
  3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
  4. 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.
  • 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.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 231 calories; 5 g fat(1 g sat); 2 g fiber; 42 g carbohydrates; 4 g protein; 34 mcg folate; 4 mg cholesterol; 28 g sugars; 26 g added sugars; 4054 IU vitamin A; 1 mg vitamin C; 111 mg calcium; 2 mg iron; 146 mg sodium; 149 mg potassium
  • Nutrition Bonus: Vitamin A (81% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 21

November 28, 2013
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By: EatingWell User
Delectably Delicious Dessert This was the perfect end to Thanksgiving dinner. I made it with gluten free gingersnaps and all natural/organic ingredients. I also made mine into two smaller, more shallow pies. Scrumptious!! Pros: Easy to make, flavorable frozen treat Cons: Thaws/ gets soft very quickly
November 20, 2013
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By: EatingWell User
Pumpkin Puree Question I typically do not use canned pumpkin in any of my recipes. Will I need to strain my pureed pumpkin through cheesecloth so that it won't potentially water-down the recipe? Does anyone else prepare their own pumpkin?
January 01, 2012
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By: EatingWell User
Very Yummy!! I cut the brown sugar to 1/4 c of light brown sugar, and it was still too sweet for me. Next time I make it, I'm going to use fat free/sugar free vanilla frozen yogurt and nix the brown sugar completely. The ginger snap crust gives a lot of sweetness to the pie. The way I made it tonight, if I added a dollop of whippped topping, the sweetness would have been over the top. Pros: Easy, light, tasty Cons: Too sweet for my taste
November 26, 2011
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By: Loann
good to the last ... piece! Like other reviews, I used the store bought graham crust and it's absolutely yummy! I have all the spice available at home so this pie was an easy recipe. The whip cream on top makes it even better!!!! My pie isn't as white as the picture in the recipe. It does look like a pumpkin pie, just a little lighter in color. Pros: light, quick and simple
November 20, 2011
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By: EatingWell User
tasty I used gluten free gingersnaps and it was mighty delicious Pros: So easy to make
July 30, 2011
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By: sjensuedm
Light and Delicious I made some modifications based on what I had in my kitchen. First of all, I cut the recipe in half and used 1 pre-made graham cracker crust I substituted lite cool whip for ice cream I also used 1/2 teaspoon pumpkin pie spice instead of the spices recommended It satisfied my pumpkin craving and my husband enjoyed it as well!
November 27, 2010
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By: EatingWell User
This was an amazing recipe, easy to make, full of taste, the teenagers loved it as well as the adults!
November 25, 2010
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By: EatingWell User
A big hit with adults and kids alike! For an amazingly simple 3-ingredient variation to lighten the load of a busy kitchen, use a ready-made graham crust and 1 cup pre-spiced pumpkin pie filling with the 4 cups light vanilla ice cream.
November 17, 2010
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By: EatingWell User
I made this for Thanksgiving last year and it was AMAZING! I love it even more than regular pumpkin pie. It will definitely be a staple for Thanksgiving dinner for years to come! :-)