Look! Pie!

For the past few minutes, I was working on a post about how I didn't feel good and WebMD can turn me into a hypochondriac with every condition from the flu to lyme disease. But that post felt whiny and boring. But I have just a few days left of NaBloPoMo and I'm not about to fail now. So look at my beautiful Frozen Pumpkin Mousse Pie and enjoy the recipe below.

Ingredients

Crust

• 30 small gingersnap cookies (about 7 1/2 ounces)
• 2 tablespoons raisins
• 1 tablespoon canola oil

Filling

• 1 cup canned pumpkin puree
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 2 pints (4 cups) frozen low-fat vanilla yogurt, softened (see Tip)

Preparation

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.
4. 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.

• Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.