In the spirit of Thanksgiving, try this healthier alternative to Pumpkin Pie:
Frozen Pumpkin Mousse Pie
Recipe yield: 10 servings
Prep time: 20 minutes
Chill time: 2 hours
-30 small gingersnap cookies
-2 tablespoons raisins
-1 tablespoon canola oil
-1 cup canned pumpkin puree
-1/3 cup light brown sugar, packed
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
-4 cups low-fat vanilla ice cream, softened (see Tip)
1. Preheat oven to 350o F. Coat a 9-inch deep pie pan with non-stick cooking spray.
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 pie pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger, and nutmeg in a large bowl and mix well. Add ice cream and mix until evenly blended. Spoon mixture into the pie crust and freeze until firm, at least 2 hours. Let pie soften slightly in the refrigerator for 20-30 minutes before serving.
1. To soften ice cream quickly, microwave on medium-low for 30 to 60 minutes.
2. If you don’t have a food processor, place gingersnaps in a gallon-size zip-lock bag, seal, and crush with a can into small pieces. Mince raisins and add to gingersnap crumbs and proceed with recipe directions to complete the crust.
3. This pie can be made ahead of time and stored in the refrigerator for up to three days.
Per serving: 230 calories; 5 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 42 g carbohydrates; 4 g protein; 2 g fiber; 179 mg sodium; 165 mg potassium.
Recipe Source: http://www.eatingwell.com/recipes/frozen_pumpkin_mousse_pie.html