Frozen Pumpkin Mousse Pie

At my house, pumpkin pie is a must have on Thanksgiving. We all have those traditions that we don’t really like to change but if we could save 254 calories, time it takes to make the pie, and it still tastes great, why wouldn’t we!? This Frozen Pumpkin Mousse Pie is super easy to throw together and you can make it up to 3 days ahead of time! Enjoy!



30 small gingersnap cookies (about 7 ½ ounces)

2 T raisins

1 T canola oil


1 C canned pumpkin puree

1/3 C packed brown sugar

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp freshly grated nutmeg

2 pints (4 C) frozen low-fat vanilla ice cream, softened


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.

Makes 10 servings.

Nutrition Comparison
Frozen Pumpkin Mousse Pie Regular Pumpkin Pie
230 Calories 484 Calories
5g Fat 33g Fat
1g Saturated Fat 20g Saturated Fat
2g Fiber 3g Fiber
179mg Sodium 191mg Sodium

Give it a try! I promise it’s worth it! -SY