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Frozen Pumpkin Mousse Pie
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Brief Description
Gingersnap cookies and raisins form the crust of this pumpkin and ice cream frozen pie.
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Main Ingredient
pumpkin
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Category: Desserts
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Cuisine: Southern
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Prep Time: 140 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 212 calories, 5g fat, 42g carbohydrates, 4g protein
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Posted By: cookingmama
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Posted On: Nov 17, 2015
Number of Servings:
Ingredients:
- 1 cups - canned pumpkin puree
- 1/2 teaspoons - cinnamon
- 1/4 teaspoons - ground ginger
- 1/4 teaspoons - freshly grated nutmeg
- 4 cups - frozen low-fat vanilla ice cream, about 2 pints) softened
- 1/3 cups - brown sugar
- 2 tablespoons - raisins
- 1 tablespoons - coconut oil
- 30 - small gingersnap cookies (about 7.5 oz.)
Directions:
1. Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. For the 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 about 10 minutes; transfer to a wire rack to cool.
4. For the 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.
5. Freeze until firm. Let the pie soften slightly in the refrigerator before serving.
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