Frozen Pumpkin Mousse Pie

Rating: 4.86 stars
22 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, November/December 2007

Gallery

Read the full recipe after the video.

Recipe Summary

total:
2 hrs 20 mins
Servings:
10

Nutrition Profile:

Nutrition Info
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Ingredients

Crust
Filling

Directions

  • Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.

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  • 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.

Tips

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 Facts

Serving Size: 1 slice
Per Serving:
231 calories; protein 3.9g; carbohydrates 42.3g; dietary fiber 2.1g; sugars 27.7g; fat 5.2g; saturated fat 1.5g; cholesterol 4mg; vitamin a iu 4053.8IU; vitamin c 1.1mg; folate 34mcg; calcium 111.2mg; iron 1.8mg; magnesium 17.5mg; potassium 148.6mg; sodium 146mg; thiamin 0.1mg; added sugar 26g.
Exchanges:

3 other carbohydrate, 1 fat

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Reviews (6)

Read More Reviews
22 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
EatingWell User
Rating: 5 stars
10/30/2011
It says one cup of canned puree so it doesn't matter what size can it comes out of you just use one cup. Read More
mludowise@gmail.com
Rating: 5 stars
10/30/2011
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. Read More
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ibkevw@hotmail.com
Rating: 5 stars
10/30/2011
We made this and brought to the in laws for our Thanksgiving (Canada eh). This pie was EXCELLENT! Very light pie crust was amazing - we substituted the raisins with prunes and would highly recommend. This will be a welcome addition to every Thanksgiving meal from this point forward. Read More
zimmernb@aol.com
Rating: 5 stars
10/01/2016
This was delicious novel and simple to make. I used organic vanilla bean ice cream and doubled the spices using freshly grated nutmeg. Organic ginger snap crust added a great contrast in flavor and texture. I'm not sure how many servings this is intended to make as the recipe says 1. Read More
EatingWell User
Rating: 5 stars
10/29/2011
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. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
Is this supposed to use a big can of pumpkin puree or a small one? It's not really that clear. Thank you! Read More
Loann
Rating: 5 stars
11/26/2011
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 Read More
EatingWell User
Rating: 5 stars
11/29/2013
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 Read More
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