Frozen Pumpkin Mousse Pie |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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An alternative to traditional pumpkin pie, I found this recipe in Eating Well magazine in December 2007. I've made it as my contribution to my mom's traditional Thanksgiving meal and it was well received! I've used Pan Release, Professional Pan Coating (Better Than Pam Spray!) to prepare the pan. A tip for quickly softening the ice cream is to put the container in the microwave on medium-low for 30-60 seconds. The cooking time is the entire prep and freezing time. You can make the crust ahead of time and cover and freeze for up to three days. Enjoy! Ingredients:
30 gingersnap cookies, small (about 7.5 ounces) |
2 tablespoons raisins |
1 tablespoon canola oil |
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 |
Directions:
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.
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