Frozen Pumpkin Mousse Pie

Name: Frozen Pumpkin Mousse Pie
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters 2 percent reduced-fat milk; 237 milliliters canned pumpkin puree; 2 teaspoons unflavored powdered gelatin; 591 milliliters ounces gingersnap cookies, broken (about; 79 milliliters light-brown sugar; 946 milliliters low-fat vanilla yogurt softened; 59 milliliters maple syrup; 1 teaspoons pumpkin pie spice; 1 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract; 2 Tbsps vegetable oil; 2 Tbsps water

This recipe makes 12 servings with 247 calories, 7g of protein, and 6g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up water, maple syrup, light-brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 45 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Brown Sugar

Gingersnap Cookies

Cooking Oil

Equipment you will use

Food Processor

Bowl

Bake until the crust is set and golden brown, 10 to 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Let cool completely on a wire rack.

Equipment you will use

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.

Ingredients you will need

Pumpkin Pie Spice

Frozen Yogurt

Canned Pumpkin

Brown Sugar

Vanilla

Equipment you will use

Bowl

Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.

Ingredients you will need

Pie Crust

Spread

Wrap

When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.

Ingredients you will need

Whipped Cream

Maple Syrup

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.

Ingredients you will need

Gelatin

Water

Milk

Equipment you will use

Sauce Pan

Bowl

Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.

Ingredients you will need

Maple Syrup

Gelatin

Vanilla

Milk

Equipment you will use

Whisk

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.

Ingredients you will need

Water

Milk

Equipment you will use

Blender