Recipe Image

Frozen Pumpkin Mousse Pie

  • 20 m
  • 2 h 20 m
Kathy Farrell-Kingsley
“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

    • Crust
    • 30 small gingersnap cookies, (about 7½ ounces)
    • 2 tablespoons raisins
    • 1 tablespoon canola oil
    • Filling
    • 1 cup canned pumpkin puree
    • ⅓ cup packed brown sugar
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon freshly grated nutmeg
    • 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

Directions

  • 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.
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