Frozen Pumpkin Mousse Pie
By
Kim Biegacki
@pistachyoo
1
A Recipe for a Healthier You:
This past Tuesday as I sit in the doctor's office waiting to have my annual painless "Softer Mammogram" and there sits this recipe, so I picked it up. It sounded easy to make and delicious too, so I thought I would try it out.
This pie may be healthier but that doesn't mean it isn't less tastier. Wow, the gingerbread crust is full of flavor and the mousse filling is very flavorful too. Now I am not sure I used pumpkin puree and will check next time I am at the store. It is what my husband picked up, so I used it. I topped with a little cream and toffee bits.
This past Tuesday as I sit in the doctor's office waiting to have my annual painless "Softer Mammogram" and there sits this recipe, so I picked it up. It sounded easy to make and delicious too, so I thought I would try it out.
This pie may be healthier but that doesn't mean it isn't less tastier. Wow, the gingerbread crust is full of flavor and the mousse filling is very flavorful too. Now I am not sure I used pumpkin puree and will check next time I am at the store. It is what my husband picked up, so I used it. I topped with a little cream and toffee bits.
Rating:
★★★★★ 3 votes
Comments:
Serves:
10 servings
Prep:
20 Min
Cook:
10 Min
Method:
Refrigerate/Freeze
Ingredients
- 30 small
- gingersnap cookies, (about 7 1/2 ounces)
- 2 Tbsp
- raisins
- 1 Tbsp
- canola oil (i used almost 2 tbsp)
- 1 c
- canned pumpkin puree
- 1/3 c
- packed brown sugar
- 1/2 tsp
- ground cinnamon
- 1/4 tsp
- ground ginger
- 1/4 tsp
- freshly grated nutmeg
- 2 pt
- (4 cups) frozen low-fat vanilla ice cream, softened
CRUST
FILLING
How to Make Frozen Pumpkin Mousse Pie
- 1Preheat oven to 350 degrees. Coat a 9" deep-dish pie pan with cooking spray.
To prepare crust:Combine gingersnaps and raisins in a food processor and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan. - 2Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
- 3To 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.
- 4Nutritional Facts:Per serving: 230 calories; 5g fat (1g sat, 2g mono); 4mg cholesterol; 42g carbohydrates; 4g protein; 2g fiber; 179mg sodium; 165mg potassium. Nutritional Bonus:Vitamin A(80% daily value)
- 5I cannot share the recipe w/o sharing what was on the back of the card.
~~~Early detection can be the key to staying healthy for a lifetime. Take a proactive approach to preserving your breast, bone and cervical health by scheduling annual preventative screenings.
Encourage the women in your life to do the same.
Please, take care of YOU; you are worth it! - 6mammopad.com
Here is a website you can go to and find a provider in your area that has the mammopad. - 7This is a picture of the machine that they use and the white mammopad that makes it alot more comfortable to have your mammogram.
About Frozen Pumpkin Mousse Pie
Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids
