Frozen Pumpkin Mousse Pie Recipe

Name: Frozen Pumpkin Mousse Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 30 gingersnap cookies, small (about 7.5 ounces); 2 tablespoons raisins; 1 tablespoon canola oil; Filling; 1 cup canned pumpkin puree; 1/3 cup brown sugar, packed; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon nutmeg, freshly grated (I use ground nutmeg from the spice aisle); 4 cups low-fat vanilla ice cream, softened

Servings: persons

Crust
30 gingersnap cookies, small (about 7.5 ounces)
2 tablespoons raisins
1 tablespoon canola oil
Filling
1 cup canned pumpkin puree
1/3 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated (I use ground nutmeg from the spice aisle)
4 cups low-fat vanilla ice cream, softened

1
Preheat oven to 350. Coat a 9-inch deep dish pie pan with cooking spray. Alternatively you can use Kittencal's Pan Release concoction (see recipe description above for a link to the recipe). .
2
To prepare crust:
3
Combine gingersnaps and raisins in a food processor and pulse until finely chopped.
4
Add oil and pulse until blended.
5
Press evenly into the bottom and up the sides of the prepared pan.
6
Bake the crust until set, about 10 minutes.
7
Transfer to a wire rack to cool completely.
8
To prepare filling:
9
Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well.
10
Add ice cream and stir until blended.
11
Spoon the mixture into the cooled pie crust.
12
Freeze until firm, at least two hours.
13
Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

1396

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Crust, 30 gingersnap cookies, small (about 7.5 ounces), 2 tablespoons raisins, 1 tablespoon canola oil, and more.

Yes, Frozen Pumpkin Mousse Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Frozen Pumpkin Mousse Pie

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