Frozen Pumpkin Mousse Pie

Recipe from Eating Well

Ingredients

Crust

• 9 whole sheets of graham crackers (1 package)
• 1.5 Tbsp canola oil

Filling

• 1 cup canned pumpkin puree
• 1/3 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 2 hours to let it firm. Place in the refrigerator 20 to 30 minutes before serving, to let it soften slightly before serving.