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Frozen Pumpkin Mousse Pie Recipe

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This recipe for Frozen Pumpkin Mousse Pie is from The Haines Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
30 Small gingersnap cookies
2 T raisins
1 T canola oil

Filling:
1 C pumpkin puree
1/3 C packed brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 pt. low-fat vanilla ice cream
Directions:
Directions:
Crust: Preheat oven to 350 F, grease a 9 inch pie pan. Put all cookies and raisins in a food processor, and pulse until finely chopped. Next, and oil until well blended. Press the cookies into pie pan and bake at 350F for ten minutes.

Filling: In a bowl, mix the pumpkin, brown sugar, cinnamon, nutmeg, and ginger together until well combined. Thaw the ice cream and mix into pumpkin mixture. Put mixture into cooled pie crust, put in freezer for 2-3 hours or until firm. Let the pie thaw in fridge 20-30 minutes before serving.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
I made the pie the day before I served it, just to make sure it was frozen all the way through. It turned out great, and is a dessert you shouldn't feel too guilty eating!

 

 

 

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