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Frozen Pumpkin Mousse Pie



  • 9 whole sheets of graham crackers (1 package)
  • 1½ Tbsp. canola oil


  • 1 cup canned pumpkin puree
  • ⅓ cup packed brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • 4 cups frozen low-fat vanilla ice cream, softened


To prepare crust:

  1. Preheat oven to 350 degrees. Coat a 9-inch deep dish pie pan with cooking spray.

  2. Put graham crackers in 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 about 10 minutes. Move to a wire rack and let it cool completely.

To prepare filling:

  1. Mix pumpkin, brown sugar, cinnamon, ginger and nutmeg in a large bowl. Add ice cream until blended. Spoon the mixture into the cooled pie crust.
  2. Place in freezer for two hours to let it firm. Place in the refrigerator 20-30 minutes before serving to let it soften slightly.

Yield: 8 servings

Nutritional Information Per Serving
  • Calories: 197
  • Fat: 6 g.
  • Sat. Fat: 1.5 g.
  • Sodium: 100 mg
  • Carbs: 33 g.
  • Fiber: 1.5 g.
  • Protein: 3 g.
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Featured Patient Story

Julie and Dave Tschida Frozen Pumpkin Mousse Pie Patient Story
"We were so happy to hear that the program started in Sauk Centre. It is 25 minutes closer to our home. We have met so many wonderful care providers in the program."
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