Frozen Pumpkin Mousse Pie

Total Time:
4 hr 45 min
30 min
4 hr
15 min

12 servings

  • 8 ounces gingersnap cookies, broken (about 2 1/2 cups)
  • 2 tablespoons vegetable oil
  • 1/3 cup plus 2 tablespoons light-brown sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 1 quart low-fat vanilla yogurt softened
  • Maple Whipped Cream, recipe follows, optional
  • Maple Whipped Cream:
  • 1 3/4 teaspoons unflavored powdered gelatin
  • 2 tablespoons water
  • 1 cup 2 percent reduced-fat milk
  • 1/4 cup maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 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.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

Maple Whipped Cream:
  • 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. Yield: 12 servings

Calories 29; Total Fat 0.4 g (Sat Fat 0.3g, Mono Fat 0.1g, Poly Fat 0g); Protein 1g; Carb 5.5g; Fiber 0g; Cholesterol 2mg; Sodium 10mg

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