How to make it

  • Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
  • 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.
  • Eating well Frozen Pumpkin Mousse Pie Tips:
  • Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
  • To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

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