Healthy Recipes: Frozen Pumpkin Mousse Pie

人数: 10

準備時間： 20 minutes

合計時間: 2 hours 20 minutes (including freezing time)

事前に準備しておくこと: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan

レシピの説明:
While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year—it just might become one of their holiday favorites. No need to let them know how easy it is.

レシピの材料:

Crust
1.    30 small gingersnap cookies (about 7 1/2 ounces)
2.    2 tablespoons raisins
3.    1 tablespoon canola oil

Filling
1.    1 cup canned pumpkin puree
2.    1/3 cup packed brown sugar
3.    1/2 teaspoon ground cinnamon
4.    1/4 teaspoon ground ginger
5.    1/4 teaspoon freshly grated nutmeg
6.    2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

レシピの手順:
1.    Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2.    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.
3.    Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4.    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.

レシピのヒントと注意事項:
1.    Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

レシピの栄養:

一食当たり： 231 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 42 g carbohydrate; 4 g protein; 2 g fiber; 179 mg sodium; 149 mg potassium

栄養ボーナス: Vitamin A (80% daily value)
3 Carbohydrate Servings

取引所: 3 other carbohydrate, 1 fat