Frozen Pumpkin Mousse Pie

Home Recipes Frozen Pumpkin Mousse Pie

American

Dessert

Desserts-frozen

20m Prep Time

120m Cook Time

Description

Transform traditional pumpkin pie into a refreshingly modern, nutrient-rich dessert with our Frozen Pumpkin Mousse Pie. This creative twist combines the antioxidant power of pumpkin – rich in beta-carotene and essential nutrients – with a silky-smooth, frozen texture that’ll delight your taste buds. Perfect for health-conscious holiday hosts, this surprisingly simple recipe delivers both wholesome goodness and indulgent satisfaction.

Ingredients

30 small gingersnap cookies (about 7 ½ ounces)
2 tablespoons raisins
1 tablespoon canola oil
1 cup canned pumpkin puree
⅓ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream , softened

Instructions

STEP 1

Preheat the oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.

STEP 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.

STEP 3

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

STEP 4

To prepare filling: Take ice cream out of the refrigerator and leave at room temperature until soft. 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.

Calories

231kcal

Fat

Saturated Fat

Monounsaturated Fat

Cholesterol

4mg

Sodium

158mg

Carbohydrates

42g

Dietary Fiber

Added Sugars

26g

Total Sugars

28g

Protein

Potassium

149mg

Download our Quick Heart Healthy Dinners Cookbook

"*" indicates required fields