Frozen Pumpkin Mousse Pie
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Ingredients
Crust:
30 small gingersnap cookies (about 7-1/2 oz)
2 T raisins
1 T canola oil
Filling:
1 C canned pumpkin puree
1/3 C packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
2 pints (4 cups) frozen low fat vanilla ice cream, softened (see tip)
30 small gingersnap cookies (about 7-1/2 oz)
2 T raisins
1 T canola oil
Filling:
1 C canned pumpkin puree
1/3 C packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
2 pints (4 cups) frozen low fat vanilla ice cream, softened (see tip)
Cooking Instructions
Preheat oven to 350 F. Coat a 9" deep dish pie pan with cooking spray.
To prepare crust: Combine gingersnaps and raisins in food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into bottom and up the sides of the prepared pan.
Bake crust until set, about 10 minutes. Transfer to wire rack and cool completely.
To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon mixture into cooled pie crust. Freeze until firm, at least 2 hours.
Before serving, let pie soften slightly in refrigerator for 20 to 30 minutes.
Tip: to soften ice cream quickly, microwave on Med-low for 30 to 60 seconds
Pie can be covered and frozen for up to 3 days
To prepare crust: Combine gingersnaps and raisins in food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into bottom and up the sides of the prepared pan.
Bake crust until set, about 10 minutes. Transfer to wire rack and cool completely.
To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon mixture into cooled pie crust. Freeze until firm, at least 2 hours.
Before serving, let pie soften slightly in refrigerator for 20 to 30 minutes.
Tip: to soften ice cream quickly, microwave on Med-low for 30 to 60 seconds
Pie can be covered and frozen for up to 3 days
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