Categories: frozen dessert

Ingredients

• filling:
• 1 cup canned pumpkin puree
• 1/2 tsp. cinnamon 1/4 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 2 pints frozen low-fat vanilla ice cream, softened
• 1/3 cup brown sugar
• crust: 2 Tbsp. raisins
• 1 Tbsp. canola oil
• 30 small gingersnap cookies (about 7 1/2 oz.)

Directions

1. Preheat oven to 350 degrees. Coat a 9-inch deep-dish pie pan with cooking spray.
2. For the 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.
3. Bake the crust about 10 minutes. Transfer to a wire rack to cool.
4. For the 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. Let the pie soften slightly in the refrigerator before serving.

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