Sunday, December 11, 2011

Frozen Pumpkin Mousse Pie

I love all things pumpkin in the fall!  Pumpkin pie is one of my favorite desserts.  I discovered this twist on a traditional pumpkin pie a few years ago and had hoped to make it for Thanksgiving at some point, but the fact that I always have to travel for the holiday makes it a practical challenge to prepare and bring a frozen dessert.  So finally, this year, I gave up on the idea of saving this pie for Thanksgiving.  Instead, I made it and shared it with a few friends at home.  I should note that the among these friends were three other food bloggers, so it was pretty risky to serve them a dessert I had never made before!  Luckily, they seemed to like it a lot.  The gingersnap crust, in particular, got high praise, and I'd have to agree it was a pretty brilliant crust.  I bet it'd be a great crust for a pumpkin cheesecake.  Also, the use of low-fat ice cream makes this pie a low-calorie treat.

Frozen Pumpkin Mousse Pie
Frozen Pumpkin Mousse Pie 

A couple of notes:  I had to double the amount of oil that was called for for the crust as the crumb was not sticking together.  However, I realize later that I was probably just working with too much crumb to begin with, so I need to watch for that next time.  Also, while the low-fat ice cream made this dessert less fattening, I personally wish the filling were creamier.  But that's probably just the ice cream snob in me talking!  It is a darn good dessert as it is and I'm generally happy with it, as evidenced by the fact that R. and I gobbled up the rest of the pie in a matter of days. :)

Recipe courtesy of:
Eating Well (get the recipe here)