Frozen Pumpkin Mousse Pie

Recipe courtesy EatingWell.com

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
1 hr 40 min
Level:
Easy
Yield:
10 servings

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Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 40 min
Total:: 2 hr 0 min

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Ingredients

Crust:

30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

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 (see Tip)

Directions

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

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.

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

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Comments & Reviews

recipe Frozen Pumpkin Mousse Pie
jenifer st.george, ON 10-10-2009
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SOO GOOD
Rated: 5 stars out of 5

I normally only use recipes with lost of reviews so i wasn't really sure about this recipe. But my family loves ice cream... cakes so i thought i would give it a try it is so easy and yummy i'll make it all the time. Everyone just loved it. I used a graham crumb pie shell instead which was great with the pumpkin and I also used low fat ice cream with vanilla bean it in. The vanilla bean and pumpkin spices were great together. Read more
recipe Frozen Pumpkin Mousse Pie
Mary Norcross, GA 11-27-2008
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Diabetic-friendly
Rated: 5 stars out of 5

I used the gingersnaps for the crust (pretty low in carb), and found a low-fat, Splenda-flavored ice cream. I also used... Splenda brown sugar instead of regular, and I went ahead and used the whole can of pumpkin. Very good dessert, and reasonable for diabetics if you plan ahead.Read more
recipe Frozen Pumpkin Mousse Pie
Bliss Miami, FL 10-29-2008
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YUMMMMMMMMMMMMMMMMM
Rated: 5 stars out of 5

Wonderful cahnge from noraml pumpkin pie! My husband is a chocoholic and loved this! I used graham cracker crust instead of... ginger snap cookie and a whole can of pumpkin and it was fantastic!Read more