Frozen Pumpkin Mousse Pie

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 30 gingersnap cookies, small (about 7.5 ounces)
• 2 tablespoons raisins
• 1 tablespoon canola oil
• 1 cup canned pumpkin puree
• 1/3 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg, freshly grated (i use ground nutmeg from the spice aisle)
• 4 cups low-fat vanilla ice cream, softened

Recipe

• 1 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). .
• 2 to prepare crust:.
• 3 combine gingersnaps and raisins in a food processor and pulse until finely chopped.
• 4 add oil and pulse until blended.
• 5 press evenly into the bottom and up the sides of the prepared pan.
• 6 bake the crust until set, about 10 minutes.
• 7 transfer to a wire rack to cool completely.
• 8 to prepare filling:.
• 9 combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well.
• 10 add ice cream and stir until blended.
• 11 spoon the mixture into the cooled pie crust.
• 12 freeze until firm, at least two hours.
• 13 let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.