Thanksgiving Dessert-Frozen Pumpkin Mousse Pie

Thanksgiving is only 5 days away! Do you know what you’re making for dessert yet? Well here’s a light and healthy recipe for you! After such a heavy meal, it’s nice to finish off the night with a twist on a traditional favorite.

“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.”

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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
  • 1/3 cup(s) packed brown sugar
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) freshly grated nutmeg
  • 2 cup(s) frozen low-fat vanilla ice cream, softened (see Tip, below)

Directions

  1. Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
  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.
  3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
  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.
  5. Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.