Frozen Pumpkin Mousse Pie
- 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 reservedMaple 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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