Frozen Pumpkin Mousse Pie
Ingredients
Crust
- 9 whole sheets of graham crackers (1 package)
- 1½ Tbsp. canola oil
Filling
- 1 cup canned pumpkin puree
- ⅓ cup packed brown sugar
- ½ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 4 cups frozen low-fat vanilla ice cream, softened
Directions
To prepare crust:
-
Preheat oven to 350 degrees. Coat a 9-inch deep dish pie pan with cooking spray.
-
Put graham crackers in 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 about 10 minutes. Move to a wire rack and let it cool completely.
To prepare filling:
- Mix pumpkin, brown sugar, cinnamon, ginger and nutmeg in a large bowl. Add ice cream until blended. Spoon the mixture into the cooled pie crust.
- Place in freezer for two hours to let it firm. Place in the refrigerator 20-30 minutes before serving to let it soften slightly.
Yield: 8 servings
Nutritional Information Per Serving- Calories: 197
- Fat: 6 g.
- Sat. Fat: 1.5 g.
- Sodium: 100 mg
- Carbs: 33 g.
- Fiber: 1.5 g.
- Protein: 3 g.
