Frozen Pumkin Mousse Pie
Source of Recipe
Eating Well Magazine December 2007
Recipe Introduction
Active Time: 20 minutes; Total: 2 hours 20 minutes (including freezing time)
To make ahead: Cover and freeze the pie for up to 3 days.
Equipment: 9-inch deep-dish pie pan
List of Ingredients
- Crust:
- 30 small gingersnap cookies (about 7 1/2 oz)
- 2 tbsp raisens
- 1 tbsp canola oil
- Filling:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 tsp gound cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 2 pints (4 cups) frozen low-fat vanilla ice cream, softened
Instructions
- Preheat oven to 350F. 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.
Final Comments
Makes 10 servings.
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