I need a new approach, or at least a new recipe to add to my Thanksgiving menu. To the rescue: this lighter, luscious Frozen Pumpkin Mousse Pie that’s going to preserve my love for pumpkin pie as well as my waistline. Eggs, heavy cream and a butter stuffed crust, usually bog down the traditional pumpkin pie. In this lighter version, we get a creamy texture from low-fat ice cream, and a flavor punch from the gingersnap and raisin crust. We cut 254 calories from the original recipe. Find out how much fat you’ll save by making this healthier recipe with this comparison. Now I can enjoy dessert without busting my belt.
Want more Thanksgiving inspiration? Check out more delicious Thanksgiving side dishes and desserts recipes.
Here are some more of my favorite healthy pumpkin pie
recipes:
Pumpkin Pie with Rum: Dark molasses and dark rum put this
pumpkin pie a cut above the rest. Nonfat evaporated milk, which
stands in for heavy cream, does a fantastic job of cutting the fat
in the filling. Add to that our blue ribbon butter-canola crust and
you've dropped three-quarters of the fat and more than half the
calories found in most similar pies. Don't use pumpkin-pie
mix—buy canned pumpkin without added spices: the flavor will be
superior.
Classic Pumpkin Pie: The name says it all, really. We keep this version healthy by making the simple switch from evaporated whole milk to evaporated skim milk, which lowers the saturated fat in your pie, while maintaining its rich texture.
Frozen Pumpkin Mousse Pie
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. To make ahead:
Cover and freeze the pie for up to 3 days.
Crust
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil
Filling
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, below)
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.
Makes 10 servings.
Per serving: 230 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; 165 mg potassium.
Nutrition bonus: Vitamin A (80% daily value).
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
By Hilary Meyer
EatingWell assistant editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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