Frozen Pumpkin Mousse Pie

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 Kingsley

Used by permission. (c) Eating Well, Inc.

Frozen Pumpkin Mousse Pie

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    Ingredients

    30 small gingersnap cookies, (about 7 1/2 ounces) 1/2 teaspoon ground cinnamon
    2 tablespoons raisins 1/4 teaspoon ground ginger
    1 tablespoon canola oil 1/4 teaspoon freshly grated nutmeg
    1 cup canned pumpkin puree 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)
    1/3 cup packed brown sugar

    directions

    Prep: 20 min Total: More than 60 min
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    • 1

      Preheat oven to 350F. 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.

    notes

    Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

    nutritional information

    Calories:
    231
    Fiber:
    2 g
    Fat:
    5 g
    Saturated Fat:
    1 g
    Carbohydrates:
    42 g
    Protein:
    4 g
    Sodium:
    179 mg
    Monounsaturated Fat:
    2 g
    Exchanges:
    3 other carbohydrate, 1 fat
    Cholesterol:
    4 g
    Carbohydrate Servings:
    3
    Potassium:
    149 mg
    Nutrition Bonus:
    Vitamin A (80% daily value)
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