Frozen Pumpkin Mousse Pie

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How to Make Pumpkin Pie Healthier

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.

Yield: 10 servings
Active Time: 20
Total Time: 120

Ingredients

Crust

  • 30 small gingersnap cookies, (about 7 1/2 ounces)
  • 2 tablespoons raisins
  • 1 tablespoon canola oil

Filling

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

Preparation

  1. Preheat oven to 350°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.

Tips & Notes

  • Make Ahead Tip: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
  • Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

Nutrition

Nutrition Per Serving

calories 230
fat 5 g (1 g sat, 2 g mono)
cholesterol 4 mg
carbohydrates 42 g
protein 4 g
fiber 2 g
sodium 179 mg
potassium 165 mg

Nutrition Bonus Vitamin A (80% daily value)

Carbohydrate Serving 3

Exchanges 3 other carbohydrate, 1 fat

From EatingWell November/December 2007