Frozen Pumpkin Mousse Pie

By ccavins

Ingredients

• 30 small gingersnaps
• ½ tsp cinnamon
• 1 TBSP canola oil
• ¼ tsp ginger
• 1 cup canned pumpkin puree
• ¼ tsp nutmeg
• 2 pints low-fat vanilla ice cream
• 1/3 cup packed brown sugar

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9-inch deep dish pie pan with cooking spray.Crush gingersnaps in food processor. Add oil and pulse to blend. Press evenly into the bottom and sides of pie pan. Bake crust for 10 minutes.

Combine pumpkin, sugar, cinnamon, ginger & nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon mixture into cooled pie crust. Freeze until firm (about 2 hours).