Frozen Pumpkin Mousse Pie

Recipe by SGpratt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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). .
  • 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.
  • Bake the crust until set, about 10 minutes.
  • Transfer to a wire rack to cool completely.
  • 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 two hours.
  • Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
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