This frozen version of the classic pumpkin pie is light, airy and satisfying. Swap the butter in the gingersnap crust with better-for-you canola oil, then fill the pie with a pumpkin-and-frozen-yogurt mixture.
- 8 ounces gingersnap cookies, broken (about 2 1/2 cups)
- 2 tablespoons vegetable oil
- 1/3 cup plus 2 tablespoons light-brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1 quart low-fat vanilla frozen yogurt, softened
Maple Whipped Cream, recipe follows, optional
Maple Whipped Cream:
- 1 3/4 teaspoons unflavored powdered gelatin
- 2 tablespoons water
- 1 cup 2 percent reduced-fat milk
- 1/4 cup maple syrup
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F.
- Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
- In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
- When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
Maple Whipped Cream:
- Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
- Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.
Yield: 12 servings
Total time: 4 hours, 45 minutes (30 minutes prep, 4 hours inactive, 15 minutes cook)
Calories, 279, Fat, 8.5g, Sodium 158mg, Carbohydrates, 44g & Protein, 7g
From the Food Network