Healthy Frozen Pumpkin Mousse Pie
From ACE, American Council on ExerciseA great recipe for any time or the holidays & one I think will be liked by health lovers & "not so much health lovers".
|
Serves |
Prep Time |
Total Time |
|
Nutrition Profile: Healthy Weight Heart Healthy Low Calorie Low Cholesterol Low Sat Fat Low Sodium | ||
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.
INGREDIENTS
30 small gingersnap cookies, (about 7 1/2 ounces)
2 tablespoon raisins
1 tablespoon canola oil
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 c frozen low-fat vanilla ice cream, softened (see Tip)
COOKING DIRECTIONS
Step 1
Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
Step 2
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.
Step 3
Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
Step 4
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 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
MAKE AHEAD TIP
Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
RECIPE TIPS
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds. NUTRITION INFO Per serving Calories: 230 Carbohydrates: 42g Fat: 5g Protein: 4g Dietary Fiber: 2g Saturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 4mg Potassium: 165mg Sodium: 179mg Exchanges: 3 other carbohydrate, 1 fat Carbohydrate Servings: 3
Sounds YUMMY & not a bad alternative to take to the family or friend gathering! Feel free to share a recipe for the holidays!
love this AND we baked gingersnaps last night up in herre
Reply to this
So my mother is hosting Thanksgiving this year and tells me she wants to recreate an old tradition of all the guests bringing a dessert that they have been wanting to test out. Yikes! I gently (I hope) told her that it was HER tradition and not mine and I was not going to bring one. My mind was filled with the image of a table of overwhelming temptation. But, maybe I need to make this and have something yummy and healthier for myself
Reply to this
We are having 2 pumpkin pies for turkey day, hmmm, maybe need to rethink that
Reply to this
Yum! I am all about the pumpkin!
Reply to this
Looks so good! Anything pumpkin has my vote!
Reply to this
Love that pie! Great nutritional stats too. Thanks for sharing that with us Jodi.
Reply to this
Yikes!! For a moment there I thought your hormones had sent you over to the dark side
Reply to this
Very funny! Although some, like the hubby, might say the hormones sent me to the dark side a long time ago!
Reply to this
Mmmm...that looks really good. I like that if I use the right stuff it would be gluten free...this looks like a holiday dish I can bring for my family- thanks
Reply to this