Healthy Frozen Pumpkin Mousse

A fun alternative to pumpkin pie!CRUST:30 small gingersnap cookies, (about 7 1/2 ounces)2 tablespoons raisins1 tablespoon canola oilFILLING:1 cup canned pumpkin puree1/3 cup packed brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon freshly grated nutmeg2 pints (4 cups) frozen low-fat vanilla ice cream, softenedDirections: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.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.ENJOY!!Carrie Gabriel MS, RD - Vision Nutritionist