Frozen Pumpkin Mousse Pie

By deedavis

While pumpkin pie deserves respect as a Thanksgiving icon, it's fun to shake up tradition. Surprise your family and friends with a frozen pie this year—it just might become one of their holiday favorites. No need to let them know how easy it is.

Ingredients

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

Preparation

Step 1

Directions

Preheat oven to 350 degrees 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.

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.