For the Crust:
- 10 cookies (about 7 ½ ounces) Gingersnaps
- 2 tbsp Raisins
- 1 tbsp Canola oil
For the Filling:
- 1 cup Pumpkin pureecanned
- ⅓ cup Brown sugarpacked
- ½ tsp Cinnamonground
- ¼ tsp Ground ginger
- ¼ tsp Ground nutmegfreshly grated
- 2 pints (4 cups) Vanilla ice creamfrozen low-fat softened
Frozen Pumpkin Mousse Pie
I’ll use words like fluffy, peaked, nutmeg colored, oozy, sticky and lip-smackingly airy, to describe this Frozen Pumpkin Mousse Pie. This is another one of those recipes that goes beyond delicious and your children or dinner party guests will be gasping at the thought and ingredients chosen to make this simple to bake, yet complex in flavor, pumpkin Fall pie!
To make Frozen Pumpkin Mousse Pie, you will need the following ingredients:
So, how to make Frozen Pumpkin Mousse Pie?
Steps to make Frozen Pumpkin Mousse Pie
1 | Preheat oven and prepare baking dish | 5 |
2 | Combine gingersnaps and raisins | 3 |
3 | Add oil | 2 |
4 | Bake crust | 10 |
5 | Prepare filling | 1 |
6 | Add ice cream | 4 |
7 | Freeze | 2h |
8 | Refrigerate | 20 |
9 | Serve | |
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