Frozen Pumpkin Mousse Pie

Ingredients

  • 30 small gingersnap cookies, (about 7 ½ ounces)
  • 2 Tbsp raisins
  • 1 Tbsp canola oil (i used almost 2 tbsp)
  • 1 c canned pumpkin puree
  • 1/3 c packed brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • + 2 more ingredients
    • ¼ tsp freshly grated nutmeg
    • 2 pt (4 cups) frozen low-fat vanilla ice cream, softened

View full recipe at SpringPad

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