FROZEN PUMPKIN MOUSSE PIE
The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. -Sheila Bradshaw, Powell, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
Nutrition Facts : Calories 331 calories, Fat 14g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.
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.
FROZEN PUMPKIN MOUSSE PIE
A Recipe for a Healthier You: This past Tuesday as I sit in the doctor's office waiting to have my annual painless "Softer Mammogram" and there sits this recipe, so I picked it up. It sounded easy to make and delicious too, so I thought I would try it out. This pie may be healthier but that doesn't mean it isn't less tastier....
Provided by Kimberly Biegacki
Categories Ice Cream & Ices
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Coat a 9" deep-dish pie pan with cooking spray. To prepare crust:Combine gingersnaps and raisins in a food processor and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
- 2. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
- 3. 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.
- 4. Nutritional Facts:Per serving: 230 calories; 5g fat (1g sat, 2g mono); 4mg cholesterol; 42g carbohydrates; 4g protein; 2g fiber; 179mg sodium; 165mg potassium. Nutritional Bonus:Vitamin A(80% daily value)
- 5. I cannot share the recipe w/o sharing what was on the back of the card. ~~~Early detection can be the key to staying healthy for a lifetime. Take a proactive approach to preserving your breast, bone and cervical health by scheduling annual preventative screenings. Encourage the women in your life to do the same. Please, take care of YOU; you are worth it!
- 6. http://www.mammopad.com/ Here is a website you can go to and find a provider in your area that has the mammopad.
- 7. This is a picture of the machine that they use and the white mammopad that makes it alot more comfortable to have your mammogram.
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
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
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