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Frozen Pumpkin Mousse Pie

WebMD Recipe from

Total Time: 120 mins

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.


  • 30 small gingersnap cookies, about 7 1/2 ounces
  • 2 tablespoons raisins
  • 1 tablespoon canola oil
  • 1 cup pumpkin puree, canned
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg, freshly grated
  • 2 pints low-fat vanilla ice cream, 4 cups; frozen, softened


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.

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