Mambo Sprouts

Frozen Pumpkin Mousse Pie

Ingredients:

Crust:

• 30 Country Choice Organic Ginger Snap cookies (about 7-1/2 ounces)
• 2 Tbsp. organic raisins
• 1 Tbsp. organic oil

Filling:

• 1 cup canned Farmer’s Market organic pumpkin puree
• 1/3 cup packed organic brown sugar
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 2 pints vanilla organic ice cream, softened*

Directions:

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

To prepare crust:

1. Combine gingersnaps and raisins in a food processor and pulse until finely chopped.
2. Add oil and pulse until blended.
3. Press evenly into the bottom and up the side of the prepared pan.
4. Bake crust until set, about 10 minutes.
5. Transfer to a wire rack to completely cool.

To prepare filling:

1. Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well.
2. Add ice cream and stir until blended.
3. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours.
4. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Recipe Courtesy of Country Choice Organic