Like That? Try This: Pumpkin Pie

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Pumpkin Pie is a Thanksgiving staple, and I will not try to argue that. I couldn’t imagine a holiday without this delicious fall favorite. Based on my Thanksgiving giveaway comments thus far, pumpkin pie is everyone else’s favorite as well! There’s something so comforting about this thick and creamy dessert. As soon as I take a bite of some foods, my mind rushes back to amazing memories I have of a certain event or party where I first tasted it or ate the best version I’ve ever had of it. For me, pumpkin pie always brings me back to Thanksgiving at my Grandma’s house, where I would always help my mom make the whipped cream that always graces the top of the pie. I usually ate at least 3 cups of whipped cream before dinner was even served!

In the family of pies, pumpkin is definitely one of the lightest in regards to total fat and calories per slice. A slice of home-made pumpkin pie has anywhere from 290-370 calories and 9-20 grams of fat, depending on how it’s made. Compared with the other holiday favorite, pecan pie, which has up to 500 calories and 30 grams of fat! If you are going to splurge on a sweet this Thanksgiving, pumpkin pie is your best bet. Since I didn’t want to alter this favorite, I instead started digging for twists on this recipe, ones that you can serve alongside the famous pumpkin pie.  That is how I stumbled upon a recipe for frozen pumpkin mousse pie that features all the delicious ingredients of pumpkin pie, but adds light vanilla ice cream into the mix! This Thanksgiving, surprise your friends and family by serving this delicious frozen pie, it will surely become a new staple! [At least it will in my family!] Recipe was taken from Eating Well and edited by me. This pie makes 10 servings.

Frozen Pumpkin Mousse Pie

What You’ll Need:

Crust

  • 30 small gingersnap cookies
  • 2 tablespoons raisins
  • 1 tablespoon canola oil

Filling

  • 1 cup canned pumpkin puree
  • 1/3 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice
  • 4 cups low-fat vanilla ice cream, softened

How to Make It:

  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.

  • 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 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Nutritional Information per 1/8″ slice: 230 calories, 5 grams of fat, 2 grams of fiber and 4 grams of protein.

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Comments

  1. Posted by Emily on
    Tuesday, November 9th, 2010
    This looks really good and REALLY easy! Could I substitute pumpkin pie filling for the pumpkin puree? Just wondering :)
  2. Posted by Briarrose on
    Tuesday, November 9th, 2010
    Neat pie. Love the gingersnaps in the crust.
  3. Posted by Kimberly on
    Tuesday, November 9th, 2010
    This looks really yummy! I have all the ingredients on hand! :)
  4. Posted by Jessica on
    Tuesday, November 9th, 2010
    YUM, that gingersnap crust looks amazing!
  5. Posted by kjpugs on
    Friday, November 12th, 2010
    THIS!!! THIS SHOULD BE WHAT I BRING FOR THANKSGIVING!!!!! Love it!!!!
  6. Posted by Katie C on
    Sunday, November 14th, 2010
    Hooooly crap this looks DELISH