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