|Prep Time:||20 minutes|
|Ready in:||2 hours 20 minutes (including freezing time)|
|Ease of Prep:||Easy|
|30 small gingersnap cookies (about 7 1/2 ounces)|
|2 tablespoons raisins|
|1 tablespoon canola oil|
|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)|
- 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.
Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Health Advantages: low calorie, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 10|
|Amount Per serving|
|Calories:||230 cal||Carbohydrate Servings:||3|
|Carbohydrates:||42 g||Dietary Fiber:||2 g||Cholesterol:||4 mg|
|Fat:||5 g||Sodium:||179 mg||Saturated Fat:||1 g|
|Protein:||4 g||Potassium:||165 mg||Monounsaturated Fat:||2 g|
|Nutrition Bonus:||Vitamin A (80% daily value)|
|Exchanges:||3 other carbohydrate, 1 fat|