Frozen Pumpkin Mousse Pie

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Frozen Pumpkin Mousse Pie

Yield: Serves 10

Frozen pumpkin pie mouse large Frozen Pumpkin Mousse Pie

Surprise your friends and family with this easy to prepare, low fat, lower calorie frozen Frozen Pumpkin Mousse Pie that's not just for Thanksgiving


  • 30 small gingersnap cookies, (about 7 1/2 ounces)
  • 2 tablespoon raisins
  • 1 tablespoon canola oil
  • 1 cup canned pumpkin puree
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cup frozen low-fat vanilla ice cream, softened


  1. Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
  2. 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.
  3. 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.
  4. Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.


Skill: Easy | Serves: 10 | Total Time: 2 hr | Cook Time: 10 min

Nutritional Information (per serving) Calories 230 | Total Fat 5g | Saturated Fat 1g | Cholesterol 4mg | Sodium 179mg | Total Carbohydrate 42g | Dietary Fiber – | Sugars – | Protein 4g | Calcium 0

source: Eating Well
 Frozen Pumpkin Mousse Pie

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