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Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie

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.


10 servings

Prep Time

20 minutes

Total Time

2 hours 20 minutes (including freezing time)



  • 30small gingersnap cookies (about 7 1/2 ounces)
  • 2tablespoons raisins
  • 1tablespoon canola oil


  • 1cup canned pumpkin puree
  • 1/3cup packed brown sugar
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground ginger
  • 1/4teaspoon freshly grated nutmeg
  • 2pints (4 cups) frozen low-fat vanilla ice cream, softened


  1. Preheat oven to 350°F. 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.


To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

Cover and freeze the pie for up to 3 days.

9-inch deep-dish pie pan

Nutrition Facts

Per serving (recipe makes 10 servings)

Calories 231kcal
Carbohydrate Total 42g
Total Sugars 28g
Added Sugars 26g
Fiber 2g
Total Fat 5g
Saturated Fat 1g
Mono Saturated Fat 2g
Cholesterol 4mg
Sodium 158mg
Protein 4g
Potassium 149mg
Calcium 111mg
Folate 34mcg
Omega-6 1g
Vitamin E 1mg
Vitamin B3 1mg