Wednesday, May 16, 2012

Pumpkin Mousse with a Gingersnap Crust and Maple Whipped Cream



Ingredients:

8 ounces gingersnap cookies, broken (about 2 1/2 cups)
2 tablespoons vegetable oil
1/3 cup plus 2 tablespoons light-brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice
1 quart low-fat vanilla yogurt softened
Maple Whipped Cream, recipe follows, optional


Directions:

Preheat oven to 350 degrees F.

Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.

In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.

When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.

Maple Whipped Cream:

1 3/4 teaspoons unflavored powdered gelatin
2 tablespoons water
1 cup 2 percent reduced-fat milk
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract

Directions:

Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.

Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/frozen-pumpkin-mousse-pie-recipe/index.html