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Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 20 minutes | Total Time: 120 minutes
  • 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
Instructions
  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.
Nutritional Information

Makes: 10 servings
  • Calories231
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol4 mg
  • Carbohydrates42 g
    • Dietary fiber2 g
  • Protein4 g
  • Sodium179 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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