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
  • Nutrition Info
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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 frozen 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


  1. Preheat oven to 350 degrees F. 
  2. 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.
  3. 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. 
  4. 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
  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. 
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Catherine McCord

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