Directions:
- Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
- To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
- Bake the crust until set, about 10 minutes. Transfer to a wire rack to 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 the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
- Eating well Frozen Pumpkin Mousse Pie Tips:
- Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
- To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.79 Kcal (786 kJ) | ||
| Calories from fat | 32.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 5% | |
|---|---|---|---|
| Sodium | 136.21mg | 6% | |
| Potassium | 187.12mg | 4% | |
| Total Carbs | 37.18g | 12% | |
| Sugars | 16.55g | 66% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 217.3 Kcal (910 kJ) | ||
| Calories from fat | 37.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 5% | |
|---|---|---|---|
| Sodium | 157.61mg | 6% | |
| Potassium | 216.52mg | 4% | |
| Total Carbs | 43.02g | 12% | |
| Sugars | 19.15g | 66% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 2.8g | 5% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.7mg | 8% | |
| Calcium | 79.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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