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Bear5
True Blue Farmgirl
13055 Posts
Louisiana/Texas
USA
13055 Posts |
 Posted - Jan 10 2012 : 4:18:16 PM
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This recipe is from the magazine “Diabetes & You”, the Holiday 2011/Winter 2012 issue:
My baker friend brought this over today! OMG… I do believe I’ll even give it a try one day. So good! But, my baker friend said it takes a long time to prepare.
Frozen Pumpkin Mousse Pie
10 servings. Active time 20 minutes.
Total time 2 hours 20 minutes (including freezing time).
Crust:
30 small gingersnap cookies, (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil
Filling:
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 cups) frozen low-fat vanilla ice cream, softened
1. Preheat oven to 350 degrees. Coat a 9-inch deep-dish pie pan with 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 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 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.
5. Bon Appetit!
"It's only when we truly know and understand that we have a limited time on earth- and that we have no way of knowing when our time is up- that we will begin to live each day to the fullest, as if it was the only one we had." Elisabeth Kurler-Ross |
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Frozen Pumpkin Mousse Pie
