Pumpkin  Pie, Frozen Mousse Style

Regular pumpkin pie getting a little (or a lot) boring every Thanksgiving.  Try out this recipe and watch it become a new holiday tradition.

Servings: 10

Here’s what you’ll need:

• 4 cups frozen vanilla ice cream
• 1 cup pumpkin puree
• 1/3 cup brown sugar
• 30 gingersnap cookies
• 2 tbsp raisins
• 1 tbsp canola oil
• 1/2 tsp cinnamon
• 1/4 tsp  ground ginger
• 1/4 tsp nutmeg

1. Preheat oven to 350°F.

2.  Prepare crust by putting gingersnap and raisins in blender or food processor and pulse until finely chopped.  Then add the oil and pulse again until blended.

3.  Coat pie pan with cooking spray.

4. Pour crust mixture into pie pan and press into bottom and sides.  Make sure it is even.

5.  Soften vanilla ice cream by microwaving on medium-low for 30 seconds

6.  Prepare filling by combining the pumpkin, brown sugar, cinnamon, ginger and nutmeg into a large bowl.  Mix well.  Then add ice cream and stir until blender.

7.  Pour mixture into crust.

8.  Place pie in freezer for at least two hours to firm.  Will keep in freezer for up to 3 days.

* Put pie in refrigerator for 20 – 30 minutes to soften before serving

Nutritional analysis: One serving equals: 230 calories, 7g fat, 36g carbohydrates, 2g fiber, 4g protein

Tags: brown sugar, canola oil, ginger, gingersnap cookies, nutmeg, pie, pumpkin, raisins, Thanksgiving, vanilla ice cream

This entry was posted on Friday, November 12th, 2010 at 12:37 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Posted by Paul | in Recipes | No Comments