Frozen Pumpkin Pie

Pumpkin pie gets a tasty update.

Oct 29, 2006 Stephanie Gallagher

The traditional Thanksgiving recipe gets a facelift in this frosty version of an old holiday favorite.

Pumpkin is naturally low in fat. Pair it with low-fat ice cream and you've got a rich and luscious pumpkin pie that's actually good for you.

I especially like this version of the traditional Thanksgiving and Christmas recipe because it uses a gingersnap crust. The smell alone says "holiday" to me.

Sometimes around the holidays, you can find low fat cinnamon or gingersnap ice cream. Try swapping the vanilla ice cream with one of these flavors for an even deeper and spicier flavor.

Frozen Pumpkin Pie with Gingersnap Crust

  • 1-1/2 cups gingersnap cookie crumbs
  • 1/4 cup butter, melted
  • 1 cup pumpkin puree
  • 1/2 gallon low-fat vanilla ice cream, softened
  • 2 tsp. pumpkin pie spice
  • 1/4 cup brown sugar

Combine butter and gingersnap crumbs in a bowl, tossing until well-coated. Press into bottom and up the sides of a 10-inch pie pan coated with nonstick spray. Use the bottom of a small measuring cup to ensure crumbs are pushed down firmly. Refrigerate for 15 minutes.

Meanwhile, preheat oven to 350. Bake crust for 15 minutes or until lightly browned, being careful not to overbrown. Take crust out and let cool completely.

In a large bowl, combine pumpkin, vanilla ice cream, pumpkin pie spice and brown sugar. Mix until well-combined. Pour into prepared crust. Freeze until firm, 3-4 hours. Serve cold from the freezer.

Serves 8.

Per serving: 345 calories, 12 g fat, 25 mg cholesterol, 282 mg sodium, 54 mg carbohydrates, 2 g fiber, 6 g protein, 105% Vitamin A, 4% Vitamin C, 17% calcium, 18% iron

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The copyright of the article Frozen Pumpkin Pie in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Frozen Pumpkin Pie in print or online must be granted by the author in writing.