Frozen Pumpkin Mousse Pie
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.
- 30 small
- gingersnap cookies, (about 7 1/2 ounces)
- 2 Tbsp
- 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
How to Make Frozen Pumpkin Mousse Pie
- 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.
- 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!