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!!
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 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?
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.
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.
I used gluten free gingersnaps and it was mighty delicious