While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year—it just might become one of their holiday favorites. No need to let them know how easy it is.
| Prep Time: | 20 minutes |
| Ready in: | 2 hours 20 minutes (including freezing time) |
| Yield: | 10 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 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) | |
Recipe Directions
- 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.
Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Health Advantages: low calorie, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 10 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 230 cal | Carbohydrate Servings: | 3 | |||||
| Carbohydrates: | 42 g | Dietary Fiber: | 2 g | Cholesterol: | 4 mg | |||
| Fat: | 5 g | Sodium: | 179 mg | Saturated Fat: | 1 g | |||
| Protein: | 4 g | Potassium: | 165 mg | Monounsaturated Fat: | 2 g | |||
| Nutrition Bonus: | Vitamin A (80% daily value) | |||||||
| Exchanges: | 3 other carbohydrate, 1 fat | |||||||
