I can't wait to try this! Instead of vanilla ice cream, I'm going to use Edy's Light Pumpkin ice cream. I hope it turns out. Wish me luck!!:)
Frozen Pumpkin Mousse Pie
From EatingWell: 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.
21 Reviews for Frozen Pumpkin Mousse Pie
I loved this recipe! I made it last year at Thanksgiving and everyone loved it. I substituted Craisins for the raisins, and it was even better! I love to try new recipes.
I am definitely making this again next year!
I did find that the recipe was too large for one pie tin. I would actually recommend using a 1 1/2 times recipe which will perfectly fit two 9" pie tins. Then you'll be able to use up a full 1.5 quart of icecream and you'll have enough to last through the weekend along with all your Thanksgiving leftovers.
I also made this for Thanksgiving and it was a hit. I like it better than regular pumpkin pie because it doesn't leave me feeling like I ate a brick. I used Bryers fat free vanilla ice cream which is creamy and delicious, although I did have to put a little bit more of the spices in to suite my taste. This is going to be a new tradition in our house!
Made this pie yesterday Thanksgiving. My husband declared it the hit of the meal and he is not a big sweets eater. Used soy ice cream as did another reviewer. Extremely delicious. KelC