- 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
Preheat oven to 350 degrees F.
1. 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.
2. 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.
3. When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
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Nutritional analysis per serving
Calories 279; Total Fat 8.5 g (Sat Fat 2.7g, Mono Fat 1.7g, Poly Fat 1.7g) ; Protein 7g; Carb 44g; Fiber 1g; Cholesterol 43mg; Sodium 158mg
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
1. 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.
2. 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
Nutritional analysis per serving of Maple Whipped Cream
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