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Makes 10 servings. Recipe adapted from AARP.
Crust Ingredients 30 small gingersnap cookies (about 7-1/2 ounces) 2 tablespoons raisins 1 tablespoon canola oil Filling 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) Nutritional info per serving Calories: 231 Total fat: 5g Cholesterol: 4mg Sodium: 158mg Total Carbs: 42g Dietary Fiber: 2g Protein: 4g |
Directions
To Make Ahead
Cover and freeze the pie for up to 3 days.
- 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.
To Make Ahead
Cover and freeze the pie for up to 3 days.
