October 14, 2011
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes (including freezing time)
To Make Ahead: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
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.
1. 30 small gingersnap cookies (about 7 1/2 ounces)
2. 2 tablespoons raisins
3. 1 tablespoon canola oil
1. 1 cup canned pumpkin puree
2. 1/3 cup packed brown sugar
3. 1/2 teaspoon ground cinnamon
4. 1/4 teaspoon ground ginger
5. 1/4 teaspoon freshly grated nutmeg
6. 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)
1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. 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.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. 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.
Recipe Tips & Notes:
1. Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Per serving: 231 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 42 g carbohydrate; 4 g protein; 2 g fiber; 179 mg sodium; 149 mg potassium
Nutrition Bonus: Vitamin A (80% daily value)
3 Carbohydrate Servings
Exchanges: 3 other carbohydrate, 1 fat