Frozen Pumpkin Mousse Pie

By sunitagt

Calories 231
Fat 5 g
Saturated fat 1 g
Cholesterol 4 mg
Carbohydrates 42 g
Dietary fiber 2 g
Protein 4 g
Sodium 179 mg

Ingredients

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

Preparation

Step 1

1. Preheat oven to 350°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.

3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

4. 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.