FROZEN PUMPKIN MOUSSE PIE
Provided by Food Network Kitchen
Time 4h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
PUMPKIN MOUSSE PIE
This is a light, fluffy version of pumpkin pie! I made it for a dinner party and it was enjoyed by all including those that did not care for traditional pumpkin pie!
Provided by Ann C.
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together pumpkin, whipped topping, and spice until smooth.
- Add the dry pudding mix and whisk until smooth.
- Pour into ready-made pie crust (or your own from scratch if you like).
- Refrigerate until mousse has thickened.
Nutrition Facts : Calories 253.1, Fat 14.8, SaturatedFat 7.8, Sodium 178.6, Carbohydrate 29.7, Fiber 0.8, Sugar 18.8, Protein 2.2
FROZEN PUMPKIN MOUSSE PIE
Make and share this Frozen Pumpkin Mousse Pie recipe from Food.com.
Provided by Kimke
Categories Pie
Time 4h34m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease or spray pie plate.
- Combine graham crackers, melted butter and 1/4 cup brown sugar, mix well.
- Press into bottom and sides of pie plate.
- Bake for 12 minutes.
- Remove from oven and cool (crust may be frozen at this point for later use).
- Combine pumpkin, cinnamon, marshmallow creme and brown sugar-mix until smooth.
- This is done easily with a mixer.
- Fold in thawed whipped topping.
- Spoon pumpkin mixture into crust and spread evenly.
- Freeze for at least 4 hours.
- May garnish pie with additional whipped cream.
Nutrition Facts : Calories 261.2, Fat 11.7, SaturatedFat 8, Cholesterol 15.3, Sodium 128.2, Carbohydrate 38.8, Fiber 0.7, Sugar 25.8, Protein 1.6
FROZEN PUMPKIN PIE
Make and share this Frozen Pumpkin Pie recipe from Food.com.
Provided by strawberryjane
Categories Pie
Time 4h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pumpkin, corn syrup, spices, and nuts in a large bowl.
- Fold in the whipped topping.
- Spoon mixture into crust.
- Freeze until firm,about 4 hours.
- Let stand at room temperature for 15 minutes before serving.
- Top with extra whipped topping before serving!
Nutrition Facts : Calories 504.1, Fat 26.1, SaturatedFat 11.1, Sodium 359.1, Carbohydrate 68.8, Fiber 2.6, Sugar 35.8, Protein 4.1
PUMPKIN PIE MOUSSE
Very light-tasting and not-so-sweet pumpkin pie mousse (which to me is a good thing). It's hard not to eat the whole thing by yourself.
Provided by Danielle Walquist Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 18.7 g, Fat 5.8 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 15.7 g
FROZEN PUMPKIN MOUSSE PIE
An alternative to traditional pumpkin pie, I found this recipe in Eating Well magazine in December 2007. I've made it as my contribution to my mom's traditional Thanksgiving meal and it was well received! I've used Recipe #78579 to prepare the pan. A tip for quickly softening the ice cream is to put the container in the microwave on medium-low for 30-60 seconds. The cooking time is the entire prep and freezing time. You can make the crust ahead of time and cover and freeze for up to three days. Enjoy!
Provided by SGpratt
Categories Pie
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Coat a 9-inch deep dish pie pan with cooking spray. Alternatively you can use Kittencal's Pan Release concoction (see recipe description above for a link to the recipe). .
- 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 two hours.
- Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Nutrition Facts : Calories 315.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 20.5, Sodium 279.4, Carbohydrate 56.2, Fiber 1.9, Sugar 33.4, Protein 5.5
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