Frozen Pumpkin Mousse Pie Recipe

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Ingredients:

Serving

30 gingersnap cookies , small (about 7.5 oz)
2 tbsp raisins
1 tbsp canola oil
1 cup canned pumpkin puree
1/3 cup brown sugar , packed
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg, freshly grated (i use ground nutmeg from the spice aisle)
4 cups low-fat vanilla ice cream, softened

Directions:

Preheat oven to 350. Coat a 9-inch deep dish pie pan with cooking spray. Alternatively you can use Kittencal's Pan Release concoction (see recipe description above for a link to the recipe). .
To prepare crust:.
Combine gingersnaps and raisins in a food processor and pulse until finely chopped.
Add oil and pulse until blended.
Press evenly into the bottom and up the sides of the prepared pan.
Bake the crust until set, about 10 minutes.
Transfer to a wire rack to cool completely.
To 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 two hours.
Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	210.56 Kcal (882 kJ)
Calories from fat	32.12 Kcal
		% Daily Value*
Total Fat	3.57g	5%
Sodium	161.16mg	7%
Potassium	263.09mg	6%
Total Carbs	41.55g	14%
Sugars	14.53g	58%
Dietary Fiber	1.19g	5%
Protein	3.49g	7%
Vitamin C	0.3mg	1%
Iron	1.4mg	8%
Calcium	105.4mg	11%

Amount Per 100 g
Calories	192.33 Kcal (805 kJ)
Calories from fat	29.33 Kcal
		% Daily Value*
Total Fat	3.26g	5%
Sodium	147.2mg	7%
Potassium	240.3mg	6%
Total Carbs	37.96g	14%
Sugars	13.27g	58%
Dietary Fiber	1.08g	5%
Protein	3.19g	7%
Vitamin C	0.3mg	1%
Iron	1.3mg	8%
Calcium	96.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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