Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Frozen Pumpkin Mousse Pie
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- Level: Intermediate
- Total: 4 hr 45 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 279 calorie
- Total Fat
- 8.5 grams
- Saturated Fat
- 2.7 grams
- Cholesterol
- 43 milligrams
- Sodium
- 158 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 1 grams
- Protein
- 7 grams
- Level: Intermediate
- Total: 4 hr 45 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 279 calorie
- Total Fat
- 8.5 grams
- Saturated Fat
- 2.7 grams
- Cholesterol
- 43 milligrams
- Sodium
- 158 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 1 grams
- Protein
- 7 grams
Ingredients
Maple Whipped Cream:
Directions
- Preheat oven to 350 degrees F.
- Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
- In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
- When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
Maple Whipped Cream:
Yield:
12 servings
- Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
- Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.
