The Great Pumpkin Dessert
It is officially starting to get cool and crisp in the city and I have fall foods on the brain. I’m in the process of planning a menu for a dinner party and I was looking for a pumpkin dessert to go with the Pasta with Roasted Butternut Squash and Sage Butter dish I’ll be making. Below are two easy, low-fat variations on pumpkin desserts for all of you pumpkin lovers. Not sure which one I’ll be making yet. Maybe I’ll test out both, you know, for research purposes.
**To prepare your leftover Halloween pumpkins for baking instead of using canned pumpkin or pumpkin puree, click here.
- 1 cup canned pumpkin
- ½ cup cold milk
- One 3 oz. package vanilla instant pudding
- 1 tsp. pie spice or combo of ½ tsp. cinnamon, ¼ tsp nutmeg and ¼ tsp ginger
- 3 ½ cups cool whip
Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in Cool Whip. Spoon into dessert dishes and garnish with gingersnap cookie.
Frozen Pumpkin Mousse Pie
- 30 small gingersnap cookies, (about 7 1/2 ounces)
- 1 tablespoon canola oil
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 pints (4 cups) frozen low-fat vanilla ice cream or frozen yogurt, softened
- Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
- To prepare crust: Combine gingersnaps 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.
- 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.
- Garnish with gingersnap cookie or crushed gingersnaps