Frozen Pumpkin Mousse PiePumpkin pie is a Thanksgiving icon, but 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!
Preparation time: 2 hours 20 minutes (including freezing time)
For the crust:
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil
For the 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
To prepare crust:
1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. 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.
To prepare filling:
1. 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 piecrust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
5 g fat (1 g sat, 2 g mono)
4 g cholesterol
42 g carbohydrates
4 g protein
2 g fiber
179 g sodium
165 g potassium