Frozen Pumpkin Mousse Pie
Recipe from EatingWell

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.


Frozen Pumpkin Mousse Pie


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Prep Time: 20 mins
Total Time: 2 hrs
Servings: 10 servings
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Ingredients
 
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  • 30    small gingersnap cookies, (about 7 1/2 ounces)On Sale
  • 2  tablespoons  raisinsOn Sale
  • 1  tablespoon  canola oilOn Sale
  • 1  cup  canned pumpkin pureeOn Sale
  • 1/3  cup  packed brown sugarOn Sale
  • 1/2  teaspoon  ground cinnamonOn Sale
  • 1/4  teaspoon  ground gingerOn Sale
  • 1/4  teaspoon  freshly grated nutmegOn Sale
  • 2  pints (4 cups)  frozen low-fat vanilla ice cream, softened (see Tip)On Sale
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Directions
1.
Preheat oven to 350 degrees F. 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.

Tips:
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
MAKE AHEAD TIP: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan

Nutrition information
Calories 230, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 4 mg, Sodium 179 mg, Carbohydrate 42 g, Fiber 2 g, Protein 4 g, Potassium 165 mg. Daily Values: Vitamin A 80%. Exchanges: Other Carbohydrate 3, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make a Pumpkin Pie
If you're in charge of desserts for Thanksgiving, knowing how to make a pumpkin pie is a requirement. But you don't have to wait for November to enjoy this fall favorite. Grocery store shelves hold canned pumpkin year round. Pumpkin, even the canned variety, is packed with beta-carotene and other nutrients, making it a dessert you can feel good about eating any day of the year.

Recommended Recipe:
Spiced Pumpkin Dunking Sticks
Spiced Pumpkin Dunking Sticks

A luscious cream cheese glaze perfectly complements these spicy but sweet cookie sticks. The recipe may be made ahead and frozen.

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