Frozen Pumpkin Mousse PieThanksgiving is just a few weeks away and I'm already thinking about pumpkin pie. Last year in EatingWell Magazine we ran a Frozen Pumpkin Mousse Pie (see recipe below) that got fabulous responses from our readers. They couldn't believe how easy it was to make and how delicious it tasted.
The ultra-easy technique is to stir together pureed pumpkin along with low-fat vanilla ice cream and all the right pumpkin-pie spices. Then spread that filling in a pie crust and put it all in the freezer to set up. Super-simple.
The best news about this delicious Frozen Pumpkin Mousse Pie? How healthy it is compared to regular pumpkin pie. Check out these stats:
EatingWell Frozen Pumpkin Mousse Pie:
- 230 calories
- 5 g fat
- 1 g saturated fat
- 42 g carbohydrates
- 4 g protein
- 2 g fiber
- 179 mg sodium
Regular Pumpkin Pie:
- 484 calories
- 33 g fat
- 20 g saturated fat
- 43 g carbohydrates
- 6 g protein
- 3 g fiber
- 191 mg sodium
Frozen Pumpkin Mousse Pie
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil
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 (see Tip)
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.
Makes 10 servings.
NUTRITION INFORMATION: Per serving: 230 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 42 g carbohydrate; 4 g protein; 2 g fiber; 179 mg sodium; 165 mg potassium. Nutrition bonus: Vitamin A (80% daily value).
TIP: Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Here's why our version is so much healthier:
- We go with a crust made from gingersnap cookies, raisins and a bit of healthy canola oil rather than a traditional pastry crust. This cuts out a lot of the butter and shortening (along with the saturated fat) normally found in a pastry crust.
- Look for healthier brands of store-bought gingersnaps for the crust that don't have any partially hydrogenated oils in the ingredient list.
- Many pumpkin pies use cream and whole milk in the pumpkin filling. We combine pureed pumpkin with low-fat frozen yogurt in this untraditional frozen version. We get a creamy rich result with less total fat, saturated fat and calories.
- Pumpkins are already sweet so we limit the amount of sugar we add to the filling to decrease the calories even more.
By Jessie Price
EatingWell food editor Jessie Price's professional background in food started when she worked in restaurant kitchens in the summers during college. She started out testing recipes for EatingWell and then joined the staff here full-time in 2004 when she moved to Vermont from San Francisco.
Related Links from EatingWell:
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