Frozen Pumpkin Mousse Pie

Name: Frozen Pumpkin Mousse Pie
Yield: 10 servings
Ingredients: For Crust:; 30 small gingersnap cookies (about 7 1/2 ounces); 2 tablespoons raisins; 1 tablespoon canola oil; For Filling:; 1 cup canned pumpkin puree; 1/3 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg; 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip); Tip: : To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

Frozen Pumpkin Mousse Pie was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Frozen-Pumpkin-Mousse-Pie-recipe-10800.aspx" target="_blank">www.cooking.com.</a>

"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. Make Ahead Tip: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan..."

INGREDIENTS

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For Crust:

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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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For Filling:

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1 cup canned pumpkin puree

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1/3 cup packed brown sugar

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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 freshly grated nutmeg

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2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

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Tip: : To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

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