Ingredients for Frozen Pumpkin Mousse Pie
- Gingersnap Cookies
- Raisins
- Canola Oil
- Canned Pumpkin Puree
- 1/2 cup packed light brown sugar
- Ground Cinnamon
- Ground Ginger
- Nutmeg
- Low Fat Vanilla Ice Cream
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How to Make Frozen Pumpkin Mousse Pie
- Prepare the pie crust using recipe #78579 (or your favorite pre-made crust). If using a pre-made crust, ensure it is thawed if frozen.
- If making your own crust, bake as per recipe #78579 and allow to cool completely. Then, cover and freeze for up to 3 days.
- For the pumpkin mousse filling: In a medium bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, brown sugar, and pumpkin pie spice. Beat until well combined.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until just combined.
- Pour the pumpkin mousse into the prepared pie crust.
- Cover and freeze for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, let the pie sit at room temperature for about 10-15 minutes to slightly soften.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
133g
Fat
15g
Carbs
18g
