Desserts, frozen

Frozen Pumpkin Mousse Pie


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.

Frozen Pumpkin Mousse Pie
Prep time 20
Cook Time 120
Total Time 140

Nutritional Information

Makes: 10 Servings
Calories 231kcal
Fat 5g
Saturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 4mg
Sodium 158mg
Carbohydrates 42g
Dietary Fiber 2g
Added sugars 26g
Total sugars 28g
Protein 4g
Potassium 149mg


STEP 1 Preheat 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: 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.
© Meredith Corporation. All rights reserved. Used with permission.


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

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